Mashed Potatoes

Directions

1. 1
   Boil, in well-salted water, for 15 to 20 minutes, until fully cooked through: 1 1/2 pounds yellow or russet potatoes (or a mixture), cut in medium-size pieces.
2. 2
   Test the potatoes by cutting a piece in half and checking the center.
3. 3
   It should be tender, flaky, and dry.
4. 4
   Drain the potatoes well and leave them in the colander to steam for a few minutes.
5. 5
   Meanwhile, in the now-empty pot, heat:1/2 cup whole milk or potato-cooking water.
6. 6
   Return the drained potatoes to the pot.
7. 7
   Add: 4 tablespoons butter, cut into pieces.
8. 8
   With a potato masher or wooden spoon, mash the potatoes over low heat, to keep them hot.
9. 9
   Season with: Salt, to taste.
10. 10
    Add more milk, if the mashed potatoes are too stiff.
11. 11
    Substitute extra-virgin olive oil for the butter.
12. 12
    Squeeze Roasted Garlic (page 308) out of the skins and into the mashed potatoes.
13. 13
    Stir quickly sauteed sliced scallions into the mashed potatoes.
14. 14
    Cook other root vegetables separately (carrots, celery root, turnips, or parsnips), and mash them with the potatoes.
15. 15
    For a smooth puree, pass the cooked potatoes through a food mill instead of mashing them.
16. 16
    Form cold leftover mashed potatoes into patties and pan-fry them the next morning to eat with eggs.