Miss Cat Ballou’s Creamy Mashed Potatoes

The last time I was in Los Angeles my husband and I supped with a friend of mine, Miss Cat Ballou.  She is an Irish aristocrat from County Clare who traded in her silver spoon for a Smith & Wesson and some pointy boots the moment she turned sixteen.  She is now a cowgirl in the Pacific Southwest and the only one who wears Lanvin with Levi cut-offs.  When she’s not rounding up wild hearts, she enjoys cooking in her outdoor kitchen.  Have I mentioned that her mashed potatoes are the best in the world?  They are.  And thanks to her benevolence here is her recipe.


4 large Russet potatoes

1 stick of butter

1 cup milk

1 egg (if you are making mashed potatoes for shepherd’s pie)


Skin the potatoes and cook them on a rolling boil until they are very soft.  Strain them and place them in a large mixing bowl.  Add the butter and the milk.  With a whisk, beat the potatoes until they are smooth.  If you are making shepherd’s pie, add the egg and beat them some more.


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