Classic Mashed Potatoes

1. 1

   Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3-to 4-quart saucepan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling.

2. 2

   Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven.

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