MEATS AND FISH

   Baked Ham with Strawberry Glaze

Baking a ham is just a ham to bake it really bake it self just pop it in the oven and just watch over it like a watching a Baby for about two hours


Buying your ham....

Buying your ham it could be uncooked it will take longer to prepard about 3hours. pre cook ham take less time.about 2 hours.

Cutting your Ham.........
Take a large knife and make shallow cuts, from 1/4 inch to 1/2 inch deep. It isn't very important where you make these. place it in an 350 oven for 11/2 hour with foil laying on top like a hat.

                     
when It bake without the glaze on top it will look like this... it has cook and almost done.... now  it is ready to spread the strawberry jam or jelly on top.

 Spread Strawberry Jam or Jelly or your choice on top of the Ham and cook another 1 hour uncover .

Cook your Ham until it look like this on top

Ingredients:

    one half ham, uncooked, bone in. ours was about 9 pounds.
    Strawberry Jam or Jelly
   (Add pineapple for those who love baked pineapple just place them on the sides of the Ham)

hardware:

    aluminum foil
    baking pan with a cooling rack (you want the ham up out of the fat)  using a one time use aluminum pan with a cooling rack inside and a sheet pan underneath    an oven set to 350     a large, sharp knife

 Spicy Neck Bones Beef Or Pork

Now, I am not a shame saying I can tear up me some good ole neck bones with lots of favor and very tender to the eat. I can pick them up and just love on them until they are all gone from the pot.

Neck bones are a great meat, and the cost is low and can go a long way. If you find them on sale , stock up on them. You can fix them so many ways.


1 large package of pork neckbones or beef

1 medium onion, chopped

1 T seasoning salt and black pepper

Spices ( you can use what you like these are your bones)

    1 teaspoon cayenne pepper

    1 piece cinnamon

    3 dried ancho chillies

    4-5 dried Thai chillies

    3-4 bay leaves

    1 teaspoon (tsp) cumin

    2 mace florets

    1/4 tsp grated nutmeg

    1/4 tsp asafoetida powder

Clean neckbones, removing excess fat, veins and pulpy material. Wash, rinse and place in large pot. Add ingredients and cover with water, adding additional water until neckbones are tender. Let boil down until water is just about boiled out. These neckbones will cause your fingers to be sticky when eating, but you will lick them because it tastes so good.

Jamaican Jerk Chicken

This Recipe is really easy. a great Jerk chicken from "Jamaican Man". Coming Right off the grill, to your plate with those side dishes of your choice. Please believe me when I say it is better than Bar BQ Chicken.

    1 tbs. Ground allspice

    1 tbs. Dried thyme

    1 1/2 tsp. Cayenne pepper

    1 1/2 tsp black pepper

    1 1/2 tsp. Ground sage

    3/4 tsp. Ground nutmeg

    3/4 tsp. Ground cinnamon

    2 tbs. Salt

    2 tbs. Garlic powder

    1 tbs. Sugar

    1/4 cup Olive oil

    1/4 cup Soy sauce

    3/4 cup White vinegar

    1/2 cup Orange juice

    Juice of 1 lime

    1 Scotch bonnet pepper, seeded and finely chopped

    1 cup Chopped white onion

    3 Green onions, finely chopped

    4 Chicken breasts (6 to 8 oz)trimmed of fat

METHOD / DIRECTIONS:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

 Deep Fried Chicken

2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture

2 eggs beaten

1/3 cup water

1 cup hot sauce

( adding salt and pepper and dipping mixture together could set in refrigerator over night).


Dredging mixture

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt


Directions:


Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret of fried chicken don't turn it over).

For dipping mixture: in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and let stand for 1 hour.

For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1 1/4 teaspoon black pepper

For dredging mixture: In a another bowl, mix flour, and 1/4 teaspoon salt and 1 teaspoon black pepper

Rinse and pat dry chicken pieces with a paper towel.

generously Sprinkle chicken on both sides with seasoning.

Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.

Roasted Chicken Leg Quarter

    Roasted Chicken Leg Quarter

 

6 Med sized chicken legs quarters clean and trim of fat
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 tablespoon garlic powder
3 tablespoon dry sweet basil
1 tablespoon dry rosemary
1 tablespoon  dry thyme

Dry leg quarter and place in baking dish. Sparkle black pepper first evenly over legs, next sparkle salt following the tails of black pepper.next sparkle the garlic powder all over and the basil will be next.( adding more sparkle garlic and basil on the backside chicken leg so you can get more flavor) .sparkle cayenne pepper. you can do the spice heavy if you like and coat the leg quarter to your liking. cover and refrigerate over night. flavor of the spices go though the chicken.Keep cover and place in and 350 oven for 1 1/2 hour pour juices in a bowl and pour over chicken and leave uncover bake for 30 mins.until golden brown.

Soul food Beef Ox Tails Over Rice

I always felt if you can make a meatloaf... you can perpare a plate of Ox Tails over rice... Really! getting a recipes from your mother or grandmother is good -. But it's a show you how or tell you kinda thang right?
well you got the recipe for the dish but you yet lost in space... when you hang up the phone.

These Ox Tails are looking at you and ready to be cooked and gravy and serve over rice. wash them up and dry them off and add black pepper and salt and place in the refrigerator. about 4 hours or over night

Remove for the refrigerator and dust with flour all over making sure they are cover well-. this is important.

Next adding about 1/2 cup canola oil in a frying pan on med heat and adding the Ox Tails. Brown Ox Tails on each side very well. Take them out and placing them on paper towels making sure no oil is on them. adding to a baking dish.

Adding salt and pepper to your taste-. 1 cup chopped onion, 2 cloves garlic chopped ,1 cup chopped celery, 1 cup chopped carrots, 1 cup chopped raw potatoes, 1 bay leaf ,1 bunch fresh thyme chopped and 6 cups low-sodium beef broth. Cover and place in oven for 1 hour on 350.

After cooking for an hour pour off the broth-. you don't need it. Adding another cup onions and 2 cloves garlic chopped-. adding brown gravy mix on top of cooked Ox Tails-. I like Tone's you can used what you like. follow directions and make 6 cups. pour all over Ox tails and cover and place in oven and cook for 1 hour more

Cook your rice....I like pot boil rice!

at 7:13 AM

 

Salmon Croquettes

I grew up eating salmon croquettes for breakfast and dinner. My mother with serve them with hot buttermilk biscuits and syrup and sometime with butter rice. she will always serve them when she wanted something quick and easy.

This recipe of Salmon Croquettes are packed with fresh flavors from lemon juice, green onions, and red bell pepper. Easy to prepare... if the question around your house is centered on what’s for dinner, then the answer is Salmon Croquettes.

Saute all veggies and mix all ingredient together in a bowl... if mix little too dry add some of the save liquid.

Let this set for an hour in refrigerator, so all the flavors can soak in.

Pat them into the sizes you like and dusting them in flour on both sizes.

Place them in a per- heated fry pan with the oil on medium low heat... cook them well done about 5 mins on each sides.

Ingredient:
   
   1/4 cup finely chopped green onions
    2 tablespoons minced red bell pepper
    2 tablespoons minced green bell pepper
    1 teaspoon garlic powder
    1 teaspoon minced garlic
    1/4 teaspoon old bay season
    1/8 teaspoon ground red pepper
    2 can 12oz pink salmon with bone removed and save liquid
    2 large egg, lightly beaten
    2 tablespoon chopped fresh parsley
    2 teaspoons fresh lemon juice
    salt and pepper to taste
    flour for dusting

   

Meat Balls Come And Get Them

My mother always cook a big pot of meat balls.We ate as many as we wanted not with pasta; we ate them with creamy mashed potatoes.

It's seem like that homemade red thick tomato gravy just give those creamy mashed potatoes the best taste ever.

When the Meat Balls was gone from the pot, we did not care too much because we had the wonderful meat ball gravy to do some serious slopping with bread.

Here we Go!

Adding water and two teaspoon salt to a big pot filling almost full to the top and let boil.

In a bowl at 2 pound ground meat

3 Beaten  Eggs

1 cup Milk

1/2 cup water

Chop real fine 1/2 cup each green onion and red and green bell peppers

Spice 1 tablespoon each onion powder, garlic powder,salt and black pepper.

Mixing all together

Rolling into a ball

Place them on a sheet pan

Than drop them one by one in the boiling water. Cook 10 mins.

Draining meat balls and place in another pot

Pour four Jars pasta Sauce and and cover pot and let simmer on med heat for 30 mins

You can also make a Meat Ball Sandwich

at 11:14 AM

 

Fried Chicken Strips

My Mother fried the best fried chicken with a lot of good taste with black pepper and just salt. one bite you will fall in love with all of her cooking. She always fried the whole chicken the two legs , the two wings, two thighs,and she will cut the chicken breast into four parts.

She also will fry the chicken neck and the chicken back. let me tell you, she will fry that chicken heart and liver and gizzard. that one chicken feed all nine of us. we ate that chicken to the bone.

Now time have change, my kids don't like the bones. They are into crisp chicken strips.No bone city! So being the good mother that I am, I am sharing this recipe with you and yours.

Buy Chicken Breast

Cut into Strips add salt and black pepper to your taste

  Add buttermilk covering the chicken strips. let stand in refrigerator about two hours

Remove and drain all buttermilk off.add flour and your favorite season add chicken and coat very well.

Let chicken strips dry on rack about an hour or two

In frying pan at oil and a stick of butter

After chicken strips dry to the touch

place them into frying pan on medium heat and fry until golden brown.

at 8:08 PM

 

 

Smoke Beef Brisket

In Texas where I was born and raised. My Grand Father.( My mother Daddy). Daddy Willie, was the Bar B Q Grandfather of East Texas. He ran and own a Bar Bq Pit in Buffalo Texas for many years. I can remember it was red saw dust on floors,why? I do not know? His pit was in a small little side room in his cafe build like this photo. And you know it was so amazing fire was at the top and bottom cooking that meat.

He was serious about his work and made a statement when his (Bar B Q Meats) With that" Hickory" smoke smelling miles and miles around. I love his Beef Smoke Brisket...

 Yall it was so wonderful smoked and full of that hickory flavor.

This is not my grandfather recipe I was too young to get the recipe. (But it close to it).

Texas Barbeque Brisket

4 1/2 to 5 lb. beef brisket

4 tbsp. brown sugar
2 tsp. onion salt
2 tsp. garlic salt
2 tsp.salt
2 tsp black pepper
2 tsp cayenne pepper
4 tsp yellow mustard

Rub the yellow mustard all over the brisket.

 Adding other spices one by one.(No rubbing)

Set in refrigerator 24 hours.


Bake at 250 for 2 1/2 hours. (uncover). Let it drip in a water pan under the meat

Take it out and put in a smoker for 4-4 1/2 hours fill with hickory wood.( No Flame Just smoke)

Don't worry if it look burn... it is done.

The Sauce

Ingredients:

2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon  salt
2 cups ketchup
1/2 cup yellow mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
2 teaspoon of liquid hickory smoke.
(You can add what you like)
1/4 cup dark molasses
1/4 cup honey
1 teaspoon cayenne pepper
1 cup dark brown sugar
3 tablespoons beef dripping
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced

In a small bowl, mix the chili powder, black pepper,cayenne pepper and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, molasses, honey, and brown sugar. you don't have to mix thoroughly.

Over medium heat, warm the beef dripping in a large saucepan. Add the onions and saute until limp and translucent Crush the garlic, add it, and cook for 5 minute. Add the dry spices and stir for about 2 minutes. Add the wet ingredients. Simmer over medium heat for 15 minutes cover.

 

Roasted Lamb Shanks

My family never ate prepared Lamb at our dinner table > I guess in those days it was pricey...I remember eating prepared goat and we was not too fun eating that.

I did not know how to cook Lamb??? And what to serve with it. So I said why bother. As I got older and start living on my own. I met people who serve lamb.

When they had  me over for dinner, I did not wanted to be rude so I taste a little lamb and it was very good with the mash potatoes and red gravy and veggies. So I'm a fan!

This  is my Recipe

Ingredients

    4 lamb shanks

    black pepper and salt to taste

    4 tablespoons plain flour

    2 tablespoon cooking oil

    2 carrots, chopped

    1 onion, finely chopped

    2 garlic cloves, crushed

    2 teaspoon ground cumin

    1 teaspoon paprika

    32 oz can diced tomatoes

    ½ cup red wine

    ½ cup beef stock

    1 sprig rosemary

    mash potatoes or Steam rice



    Preheat oven to on slow, 175°C.

    Dust shanks lightly with flour and salt and pepper. Heat oil in a frying pan. Cook shanks on each side 3-4 minutes,  until browned. Set aside.

    Saute carrot, onion, garlic and spices in same pan 4-5 minutes. place shanks in a baking dish with tomatoes, wine, beef stock and rosemary.

    Bake, covered 1½ hours. Place on stove top. Simmer, uncovered 25-30 minutes, until meat is tender and sauce has thickened.

Serve with mashed potato or rice.

 

Southern Style Fried Catfish Dinner

Who don't love a great, deep, fried, piece, fresh ,caught , catfish? Not too many people can pass that deal up. Catfish is love by many people it has a great taste it light and has no bones if filled right. 

When you taste catfish you never forget that taste.( It's Southern).

My uncle Raymond my Daddy twin brother love to fish. He will get up with the chicken at five o clock and get ready for fishing.

He will pack him a lunch...and head out to the pond and stay all day. one morning me and brother follow him and we set all day waiting for the fish to bite on our hooks, my uncle was kool and had a lot of pasion.

My brother was ready to go and so I was too. after a while the line on our pole start to go up an down, we caught a catfish and we caught another and another we caught more than our uncle...those good ole days.

Southern Style Fried Catfish Recipe

Ingredients:

    3 large eggs
    1 cup buttermilk
    2 teaspoon salt
    1 teaspoon black pepper
    1 tablespoon cayenne pepper
    2 teaspoon lemon pepper
    1 teaspoon garlic powder
    1 cups of plain flour
    2 cup plain yellow corn meal
    4 lbs of catfish fillets
    Canola oil for frying

Lemon pepper is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. This mix is then baked and dried and can be used on meats and pasta,it was originally used primarily for seafood but cooks today use it on everything that needs a good lemon

taste.

Directions:

Clean and fillet Catfish

   Whisk together the eggs, buttermilk and place into a shallow bowl.

 Place flour, and corn meal into another shallow bowl.add seasons and mix very well (you can choose your seasons).

 Dip the cat fish fillets into the butter milk and egg mixture and let excess drip off. Then dip the fillets into the dry mix and  cover catfish fillets completely.
  

 Make sure it is coated well...like this

 Heat canola oil in a deep frying pan about 5 inches deep on med- high heat fry the fish in two's until golden and crispy.

    Remove fish and drain on paper towels.

Serve at once.

If you like whole catfish follow same recipe

NEXT HUSH PUPPIES

 Hush puppies are a food with a very strong ties to the Southern United States.The first recorded reference to the word "hush-puppy" dates to 1899. It was feed to dogs often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture and feed it to their dogs to "hush the puppies" during cook-outs or fish-fries.

 Thanks to Bubble Gump we love his Hush puppies recipe.

2 cups self-rising cornmeal
1 cup self-rising flour
1/2 teaspoon salt
3 tablespoons sugar
3 large eggs, lightly beaten
1/2 cup milk
1 1/2 cup shredded cheddar cheese
2 jalapeno peppers, seeded and chopped
1 can (17 ounce size) cream-style corn
1 large onion, chopped
vegetable oil

Combine first 4 ingredients in a large bowl. Combine eggs and milk; add to dry ingredients, stirring just until moistened. Stir in cheese, pepper, corn, and onion (do not over-stir batter).

Pour oil to depth of 2 inches into a small Dutch oven; heat to 375 degrees F.

Carefully drop batter by rounded tablespoons into oil; fry puppies, a few at a time, 3 minutes or until golden brown, turning once.

 Drain on paper towels.



NEXT COLESLAW

Ingredients

6 cups shredded cabbage mix in package
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1 tablespoon onion flake
1/4 cup sugar
Salt and pepper to taste
1/2 raisins
1/2 cup sweet flake coconut
1/2 cup dry chopped pineapple

Directions

In a large bowl combine cabbage slaw mix,raisins,coconut and pineapple . In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar,onion, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

NEXT TARTAR SAUCE

Thanks to Bubble Gump for this  Real Good Tartar Sauce

1 cup mayonnaise
1/4 cup chopped dill pickle
1 tablespoon minced fresh parsley
2 teaspoons capers
2 teaspoons grated onion
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon lemon juice
1/4 teaspoon garlic powder
Combine all of the ingredients; cover and chill. Makes about 1 1/4 cups.

 

 

Roasted Turkey Recipe

Thanksgiving Dinner is finally coming! The shopping is done, the relatives are on their way, and the table is set. Time to focus on the dinner centerpiece (The Thanksgiving Turkey). Home Folks have tried lots of variations on cooking the Thanksgiving Turkey smoking, deep frying but most of us still put it in the oven to bake.I have two kinds of recipes for your Holiday Turkey. One is the oven way and the other is the grilled.

Don't let cooking a Turkey be a problem...because he is a Turkey and you are in control in getting it beat. I remember very well messing up the Turkey for the holidays, it was dry as a bone and tasteless and it put the U in ugly... I said I will never do it again! But you see I did not let that happen.

One thing I learn about food if not cook right.... you can make it right the next time." much love in cooking"


What You Need to Roast a Perfect Turkey

A Buy A Great Roasting Pan

Those disposable aluminum pan you buy in the store pass them by...That is the worst thing to cook your Turkey..And plus they can’t be used to make gravy on the stove top. A large sturdy roasting pan is very well needed (look for one that’s at least 3 inches deep) with a roasting rack, so the turkey can sit just above the drippings and helps it cook evenly all over.

You should always thaw your turkey in the refrigerator. Normally, it takes 5 pounds per day to thaw. 15 pound turkey will take 3 days to thaw in the refrigerator.

Make some season butter for your Turkey and what you want to stuff inside.This is your Bird and you can put what every you want inside like veggies or cornbread stuff.

Season Butter Recipe

2 stick butter

1 teaspoon salt

1 teaspoon dry basil

1 teaspoon dry parsley

2 teaspoon garlic powder

1 teaspoon dry thyme

1 teaspoon dry rosemary

Blend all together

Loose the skin under the Turkey and adding the season butter under the skin and tuck wings under Turkey

Oil the Turkey all over with cooking oil 1.salt and black pepper to taste 2. Dry herbs your choosing and 3. paprika this make it brown very nicely.

Tie Turkey legs together

Top with foil

 And place in Roasted Pan Remember to add Turkey Parts like the neck,liver and heart

How long to Roast Your Turkey???? You Wonder????

Depending on the size of your bird and whether it’s stuffed, it should take anywhere from 3-6 hours to roast.
at 175 in the oven I like to cook my Turkey slow it will brown more evenly and juicy.and won't over cook.

Always use a meat thermometer to ensure that the internal temperature has reached a minimum of 165 °F.  Many like their bird at 180 °F.

The Roasting Times for Stuffed Turkey

Turkey Weight
   

Hours
6 to 8 pounds     3 to 3-1/2 hours
8 to 12 pounds     3-1/2 to 4-1/2 hours
12 to 16 pounds     4-1/2 to 5-1/2 hours
16 to 20 pounds     5-1/2 to 6 hours
20 to 24 pounds     6 to 6-1/2 hours

Approximate Roasting Times for Unstuff Turkey

Turkey Weight
   

Hours
6 to 8 pounds     2-1/2 to 3 hours
8 to 12 pounds     3 to 4 hours
12 to 16 pounds     4 to 5 hours
16 to 20 pounds     5 to 5-1/2 hours
20 to 24 pounds     5-1/2 to 6 hours

A Prefect Roasted Turkey

 Not A Prefect Roasted Turkey

Uses the dripping for the gravy remove extra fat. pour dripping in a pan or leave in roasted pan cut up cooked turkey parts add to pan 2 or 3 cup of water with 3 tablespoon plain flour stir until thick and smooth on low heat.

The Second Recipe

Grilling: Cajun Smoked Turkey

My Old New Orleans Friend Give Me This Recipe

    For the injection

    1 12-ounce CHEAP bottle beer, at room temperature

    1/2 cup butter, melted

    6 large garlic cloves

    2 tablespoons Worcestershire sauce

    2 tablespoon Creole seasoning

    1 tablespoons liquid crab boil

    1 tablespoon hot sauce

    1 tablespoon  salt

    1/2 teaspoon cayenne pepper

1 10-14lb Turkey 

For the rub

1 tablespoon vegetable oil to rub the Turkey all over

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

 1/2 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon cumin

1/4 teaspoon  salt

1/4 teaspoon  black pepper

1/8 teaspoon cayenne pepper

Prepared your smoker with hickory wood  and let your Turkey smoke until done at
minimum of 165 °F.

Smothered Pork Chops with Mushrooms and Onions

This recipe Smothered Pork Chops with Mushrooms and Onions has the singular to steak onion and mushrooms and gravy.I always serve it with mashed potatoes.I love it with roasted broccoli or asparagus. The dish is one of our family favorites.


Ingredients:

4 bone-in pork chops

1/2 cup all-purpose flour

1/4 canola oil

2 large onions, halved and thinly sliced

1 pound fresh cremini mushrooms, sliced

salt and black pepper to taste

4 tablespoon cream chicken soup

1 cup water

1 envelope lipton recipe secerts savory herb and garlic

Directions:

Pat chops dry and season with black pepper

Add the envelope lipton recipe secerts savory herb and garlic

 with flour mix together, then dredge in flour mixture,shaking off excess.

Heat oil in a 12-inch heavy skillet (preferably deep) over medium-high heat
.

Brown chops in 2 at a time,turning once, 5 minutes total per side. Transfer to a plate.


Add onion and mushrooms with and salt and pepper to taste over medium heat, stirring occasionally, until browned, about 7 minutes.set a side

Return chops and any meat juices from plate to skillet. Add water and simmer on low heat, covered, until chops are tender, about 30 minutes.

Add cream Chicken soup blending in with the chop and gravy

add the onion and the mushrooms on top and simmer until they are heated.

serve over mashed Potatoes

INGREDIENTS

2 Pound 2 Yukon Gold potatoes (4 to 6 medium), peeled, cut into 1-inch chunks
2 Tablespoon 4 tablespoons unsalted butter, melted
2/3 Cup whole milk, warm
salt and white pepper

boil potatoes until fork tender drain off all water and add melt butter and warm milk and salt and white pepper blend very well with hand mixer.