This is so quick and easy and simple and delicious, I’m sorta embarrassed to share it. Peeling to pan should not take over five minutes!
1 teaspoon salt
1/2 stick butter
1/2 cup evaporated milk
Peel, wash and slice (thin) 4 or 5 potatoes. Cover with water in saucepan. Put in a dab of butter to prevent “boil-over.” Bring to a boil, lower heat and cook until fork tender. Using a fork, mash up the equivalent of a whole potato. Add salt, a sprinkle of pepper, butter and evaporated milk. Heat to boiling stage and serve.
My crowd likes grated sharp cheddar cheese over the potato soup — a mighty fine favorite at our house.
Next week: Sausage Balls.