BASIC MASHED POTATOES
Russet, Yukon gold or other mealy-type potatoes – peeled
– choose large potatoes and cut in small, even-sized chunks
1 tbsp. butter per large potato
cream, sour cream, buttermilk or regular milk – to taste
salt – to taste
Place potatoes in a large pot and cover with cold water. Add salt until the water tastes pleasantly salty to you. Bring to a boil, cover and boil gently until VERY tender– boiling too hard will start to break up the potatoes too much. Potatoes should be almost overcooked but not falling apart. Test with a small paring knife which won’t break the potatoes apart like a fork will.
Drain the potatoes and return to medium to medium low heat. Allow any excess moisture to cook away. Before adding any other ingredients, mash the potatoes well. Add butter, if using, and mash in until well blended. Gradually, a bit at a time, add one of the liquids until desired consistency. Taste and add salt to your liking.