Mashed Potatoes

• 5-lb bag potatoes
• 1 ½-2 cubes butter
• Milk
• Sour cream or cream cheese
• Salt and pepper

Peel potatoes, cut into uniform pieces, and place in a large pot. Cover with water. Bring to boil, and boil until the potato falls apart easily when poked with a fork, 30-45 minutes. Drain and mash. Mix butter, milk, and cream in until desired consistency is reached. Salt and pepper to taste. Remember, if using gravy, do not over season. (See Aunt Jane’s roast beef and Yorkshire pudding for a gravy recipe.)

Note: also very good with cheese melted in.