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1
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat.
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2
Peel and quarter potatoes and keep in cold water until ready to cook (this can be done up to 4 hours in advance).
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3
Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
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4
(It is better to overcook than to undercook.)
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5
In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams.
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6
Drain potatoes well and return to pot.
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7
Using an extruding masher or a ricer, mash hot potatoes until smooth.
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8
Lightly mix in about half of hot butter mixture, just until blended.
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9
Taste for salt and add more butter mixture until seasoned to your liking.
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10
Stop here for fluffy potatoes.
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11
For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot.
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12
Mix until dense and thick.
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13
For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds.
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14
Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed.
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15
When light and creamy, stop mixing immediately (potatoes can quickly become sticky).
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16
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove.
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17
Potatoes will stay hot for at least 30 minutes.
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18
To keep longer, place covered bowl in a pan holding about an inch of gently simmering water.
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19
Before serving, mix well.
