DINER MASHED POTATOES

      Title: DINER MASHED POTATOES
  Categories: Potatoes, Mash
       Yield: 4 Servings
  
 MMMMM------------------------SQUARE MEALS-----------------------------
       6    Russet potatoes
       6 tb Sweet butter
            Salt and pepper
     3/4 c  Warmed milk
  
   ***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
   they're piping hot. Don't cut the potatoes too small prior to
   cooking, they'll 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.
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