Kathy Troyer taught me & 8 other women to make these yummy mashed potatoes in a church cooking class 6 years ago. This is my recipe for Frugal Upstate's Collection of Frugal Bread, Potatoes, Rice & Pasta.
8 medium baking potatoes or large red potatoes
1 stick of butter
¼ c milk, approximately
Wash and cube potatoes. (You can peel them if you want to, but the peels tenderize while boiling, so the dish works really well with unpeeled potatoes.) Place potatoes in a stock pot and cover with cold water. Add salt – taste to check saltiness of water. Bring to a boil and reduce heat to a slow boil. Boil 20 minutes, or until tender. Combine butter and milk, then heat in the microwave. Drain potatoes, then mix in mixer with butter and milk. If the consistency is too thick, add a little bit more milk. You can eat them plain, or top them with one of the following: cheddar cheese, roasted garlic, or dill.
Kathy uses the leftover potatoes to make potato cakes, for breakfast. She adds 10 crumbled saltine crackers, 2 eggs, and chopped onions (if desired). Stir to mix well. Brown by patties in non-stick pan. They sound good, but I haven't ever tried them.