- Cook Time
- Prep Time
- 2 pounds peeled, chopped potatoes
- 1/2 cup milk
- 4 tablespoons butter
- 1 tablespoon toasted caraway seeds
- salt and pepper
In a pot of boiling, salted water, cook 2 pounds peeled, chopped potatoes until tender. Drain, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pot and mash with 1/2 cup milk, 4 tablespoons butter and 1 tablespoon toasted caraway seeds, adding the reserved cooking liquid as needed. Season with salt and pepper.