Homemade Mashed Potatoes

Directions

1. 1
   Preliminary cooking.
2. 2
   You may bake or steam the potatoes whole before mashing them, or boil them in pieces as suggested here.
3. 3
   Wash and peel the potatoes and cut into quarters.
4. 4
   Set in a saucepan with lightly salted water to cover (l 1/2 teaspoons salt per quart of water).
5. 5
   Bring to the boil, cover loosely, and boil 10 to 15 minutes or longer, until potatoes are tender when pierced with a knife.
6. 6
   Cut a piece in half and eat a bit to be sure they are just done; undercooked potatoes will not mash properly.
7. 7
   Drain the water out of the pan (you may wish to save it for soup making); toss the potatoes over moderate heat for a moment, until they begin to film the pan; this is to evaporate excess moisture.
8. 8
   Mashing.
9. 9
   While still warm, either put the potatoes through a ricer (my preference) and return to the pan, or place in the large bowl of your electric mixer and, using the wire whip attachment and moderate speed; puree them with 1/4 cup of the milk and/or cream.
10. 10
    Seasoning.
11. 11
    Beat in driblets of hot milk and/or cream, alternating with 1/2 tablespoons of buttercareful not to make them too soft.
12. 12
    Season with salt and pepper to taste.
13. 13
    The sooner you can serve them, the better.