Instructions: ***These are indeed hand mashed, not whipped or riced. Potatoes should never be allowed to cool once they are put into the pot to cook. Always have the milk warmed. Prepare them right before serving so theyre piping hot. Dont cut the potatoes too small prior to cooking, theyll be mushy.

Peel potatoes, and boil until tender. Drain, return to pot over med heat, tossing and stirring until all moisture is gone. Mash with a masher, adding butter and salt when they are clear of lumps. While mixing vigorously with a heavy whisk, add warm milk. The more you beat, the fluffier they will be.

Serve immediately, garnished with pepper and pats of butter.

Note: if they
are to accompany Diner Meatloaf, serve potatoes with an ice cream scoop.

Plop a scoopful on the plate next to the meat, then flip the scoop over and use its rounded surface to indent a crater in the top of the potato globe.

Hence the name, Crater Potatoes. The crater is for the gravy.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.