Mashed Potatoes

You would think that something as simple as mashed potatoes would be difficult to mess up, but trust me, I've seen many a disastrous result. Every thing from over mashing/whipping, too much/not enough liquid and lumpy globs of potatoes. Here is the proper way to make them.

Idaho potatoes seem to make the best mash. Peel them, then halve them and quarter the halves. Put in water to boil. Some people salt the water but I prefer to salt while mixing. While potatoes are cooking, take out your butter and allow it to reach room temp. I like to use half and half but milk is fine. Never use the water the potatoes boiled in. Warm your liquid in the microwave when you are ready to mash. Now here is the key part to making the best mash. Drain your potatoes and put them back in the pot and place over the heat. You are drying out the potatoes here. Leave them on the heat, stirring, for about a minute then throw in your butter. Once butter is melted, add your liquid, off the heat, a bit at a time while mashing/whipping. I use a hand held mixer. This is a good time to add your salt. Continue adding liquid while mashing, being careful not to add too much or over mash. You want fluffy potatoes, not a pasty mess.