- 16 ounces Russett or baking potatoes peeled, cut in 6 pieces, about 4 potatoes
- .75 cups skim or 1% milk heated
- 1 tablespoon butter unsalted
- 1 pinch salt and pepper
- 1 tsp fresh parsley for garnish, optional
- Peel the potatoes. Add them to a large pot and cover them water. Bring to a boil. lower to a simmer, and cover. Simmer on low for 35-45 minutes or until they are very tender.
- Drain the potatoes in a colander. Whip them with a hand mixer or mixing machine or mash them by hand. Stir the hot milk in slowly. Season with salt and pepper. Add the mashed potatoes to a serving bowl, make a swirl on top and add the butter to the top.
- Serve hot.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.