Mashed Potatoes

Directions

1. 1
   Peel potatoes and cut into 2-inch pieces.
2. 2
   Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes.
3. 3
   Shortly before potatoes are done, bring milk just to a simmer in a small saucepan over moderate heat, then remove from heat.
4. 4
   Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher until combined well.
5. 5
   Add 2 cups crumbled goat cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon.
6. 6
   In place of butter, use 1/2 cup extra-virgin olive oil.
7. 7
   In place of milk, use 1 1/2 cups heavy cream and 1/2 cup drained bottled horseradish.
8. 8
   In place of 1 cup of milk, use 1 cup sour cream at room temperature.
9. 9
   Add roasted garlic: Roast 2 heads of garlic, wrapped in foil, in a preheated 400F oven 50 minutes.
10. 10
    Squeeze roasted garlic from skins into potatoes along with butter and milk.