Parsi Mashed Potatoes

Ingredients

• 1 1/2 pounds Potatoes (starchy variety like Russet or Yukon Gold) (Quantity estimated for a standard family serving.)
• 3 tablespoons Butter (Originally '2-3 tolas'. Converted to modern equivalent (1 tola ≈ 11.66g).)
• 1 teaspoon Salt (Adjust to taste.)
• 1/2 teaspoon Black pepper (freshly crushed) (Adjust to taste.)
• 1 tablespoon Butter (for greasing molds) (Optional, for shaping.)

Instructions

1. 1Select good quality potatoes. Wash them thoroughly but do not peel them. Place them in a pot of water (without salt) and bring to a boil. Cook until they are tender enough for a skewer or needle to pass through easily, but not falling apart.
2. 2Remove the potatoes from the water. While they are still hot, peel off the skins. Immediately transfer them to a clean bowl and mash them thoroughly using a ladle or potato masher. Do not use a grinding stone or food processor, as this will make the potatoes sticky and gluey. The texture should be smooth like soft khoya (milk solids).
3. 3While the mash is still warm, mix in the salt, crushed black pepper, and butter until well combined. To serve, shape the mixture into smooth balls and flatten slightly. You can use a knife to smooth the surface, or press the mixture into lightly buttered molds or cookie cutters (such as animal shapes) to create decorative patterns. Unmold carefully onto a serving dish.