Simple Mashed Potatoes

You may use any type of potato for making mashed potatoes, but for this particular recipe I am using some russet and some red potatoes.  It's what I had in the pantry.
First of all, my personal taste runs to unpeeled potatoes for my family's mashed potatoes since most of the nutrients are in the peel.  However, sometimes you want the perfect, visually appealing bowl of mashed potatoes, so here is a step by step guide to make perfectly mashed potatoes!

Begin with approximately one large or two small potatoes per person.  If you are leaving the skins on, be sure to wash your potatoes with a firm vegetable brush and be sure to trim any spots or bruises before cutting.
If you are peeling your potatoes, use a small paring knife or peeler to remove the skin, then rinse potatoes thoroughly under cold running water.

Chop potatoes into bite size pieces by cutting the potato longways, then sectioning in several long slices.  Cut across the slices, making uniform pieces for boiling.  Be sure to add a small amount of cold water to the bottom of the pan before adding potatoes (this will prevent the potatoes from sticking to the bottom of the pan).

Place cut potatoes in a large pan, then cover with COLD water, adding approximately one inch of water above the level of the potatoes and place on stove on medium heat, bring to light boil.

Boil gently for approximately 30 minutes, testing doneness with a fork (when the fork slips easily into a piece of potato).

Drain potatoes into a strainer or colander placed into the sink, allow potatoes to drain for a minute or two, then put potatoes back into pan.

 

 

Add about 1 Tablespoon of butter for each serving of potatoes to the pan, allowing the butter to begin melting before beginning to mash them.

 

 

Using either a manual masher or an electric mixer, mix (or mash) potatoes well, incorporating butter and salt to taste.

Add milk as needed to make potatoes creamy.  Less is better, until you get a feel for the correct creaminess.  Mashed potatoes should have the consistancy of very thick whipping cream.

Salt and Pepper to taste, then serve!

 

Enjoy!