"Buttery" Mashed Potatoes

I prefer butter to margarine in most everything, except mashed potatoes.  I can never seem to get the buttery flavor to shine through the potato goodness.  But using margarine gives them the perfect fluffy texture along with that buttery flavor I love so much.  Here's what you do:

"Buttery" Mashed Potatoes
4-5 potatoes, washed, peeled and cubed
1 teaspoon salt
pinch of pepper
1/2 cup margarine or 1 stick

Add potatoes to a pot of cold water, bring to a boil and simmer for 15 minutes.  The potato chunks should be soft.

Drain the potato chunks and put back into the pot.  Add salt, pepper and margarine and mash to your heart's content.

Daddy prefers his a mashed potatoes with a little texture, so I don't whip them with a beater, but you could if you wanted.  I use a potato masher and mash and swirl until it looks combined enough and there are little tiny bits of potatoes running through the mashed ones.

I do not add milk, just straight up potato-y goodness!

*TIP:  Use one potato per person.  If you are planning a large gathering, count the people and then count your taters.  This is a pretty good guesstimate so you don't run out of potatoes.

YUM!