Mashed Potatoes

Ingredients

Potatoes (Idaho or Yukon Gold variety are good)
Milk
Butter
Salt

Equiptment

Potato Ricer – electric mixers and food processors tend to turn the potatoes into glue. By hand is best
Vegetable Peeler

Directions

1. Peel the potatoes. Once peeled, the potato needs to be placed in a bowl of water where the potatoes are completely covered or they will turn brown quickly.
2. If the potatoes are large, cut in half right before cooking.
3. Put potatoes in large pot of water and bring to a boil then turn down the heat and let them cook at a low boil for 15 to 20 minutes or until the potatoes are easily pierced with a fork
4. When the potatoes are soft and easily pierced, drain them in a colander ( if you have one) or just crack the lid of the pot open a bit and hold over the sink. Get as much water out as you can, the drier the potatoes, the better they will absorb the milk and butter
5. Gently heat a large piece of butter (the richer you like your potatoes the larger the piece) and a cup of milk in a separate pot.
6. Pour a small amount of the heated milk and butter into the potatoes and begin to mash with the ricer. Continue to add the liquid and mash until the potatoes are the consistency you like, soft but not soopy. Taste as you go along.
7. Add plenty of salt and taste again. You can also continue to add butter to taste.