BOB'S COOKING
TIP FOR TODAY

Did you know that boiling potatoes that have been sliced or cut in half become water logged?

Did you ever wonder why you could never make fluffy mashed potatoes? Now you know.

Use Russet or Yukon Gold potatoes.

Boil the potatoes whole (natch!) for 20 - 30 minutes. I do not peel the potatoes.

Drain the water off of the potatoes and put them back into the pot. Put the pot back on the stove and let sit for 5-10 minutes (eliminates any water the potatoes may have absorbed).

Use a ricer to mash the potatoes. If you don't know what a ricer is you have no business messing with mashed potatoes.

With an electric beater mix in 1/2 cup of buttermilk, 1/2 cube of butter and salt/pepper to your taste. Add more buttermilk until the mashed potatoes reach what you feel is the right consistency.

If done right you'll taste the difference.