Mashed Potato Clouds

According to our kid testers, smashing and mushing the cooked potatoes with an old-fashioned potato masher is the best part of making this classic side dish. For a garnish, top each cloud of mashed potatoes with a homemade herbed butter pat.

Ingredients

MASHED POTATO CLOUDS
4 large russet or Idaho potatoes (about 2 1/2 pounds)
1/2 cup milk
3 tablespoons butter

Salt and pepper, to taste
HERBED BUTTER PATS
4 tablespoons butter, softened
1 teaspoon dill or dried chives

Instructions

Using a vegetable peeler, remove the skin from the potatoes and use the tip of the peeler to scoop out any brown spots. Cut each potato in half lengthwise and then slice into 1/2- to 1-inch pieces. Place the potatoes in a saucepan and cover with cold water.
Bring the potatoes to a boil, watching carefully to make sure they do not boil over. Once they have come to a boil, cook for an additional 10 minutes or until tender (about 20 minutes in all). (While the potatoes are boiling, make the butter pats: see step 4.) Take the pan of potatoes off the stove and drain the water.
Pour the milk over the potatoes and add the butter. Using a potato masher, press down on the potatoes until they are smooth. (If you are working with younger kids, transfer the potatoes from the hot saucepan to a large bowl before mashing.)
To make the herbed butter pats, mix together the softened butter and the dill or chives. Press the mixture into a 2-inch by 3-inch rectangle on a piece of waxed paper. Place in the freezer for about 10 minutes, then use miniature cookie cutters to cut out butter pats.
Spoon the mashed potatoes onto the dinner plates and serve with a pat or two of herbed butter. Serves 4.