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1
Peel and quarter potatoes and place in large pot with just enough cold water to cover and 1/2 teaspoon salt.
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2
Over high heat, bring to a boil; lower heat to medium low and cook, covered, until very tender, about 20 to 25 minutes.
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3
Drain.
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4
Mash potatoes, working out all the lumps.
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5
Add butter, 1/2 teaspoon salt and milk.
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6
Whip with a fork until smooth.
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7
Add nutmeg to taste, if using, and a little more hot milk, if necessary.
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8
Serve immediately or keep warm over a pan of hot water.
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9
VARIATIONS All quantities are for the basic Mashed Potatoes (recipe above):.
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10
HERBED: Add sprigs of fresh herbs, bay leaf or celery tops to the water while boiling potatoes, if desired add 1 tablespoon finely chopped parsley, thyme or oregano, or a combination of fresh herbs, while mashing.
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11
ITALIAN: Substitute herbed olive oil for butter and use hot chicken broth instead of milk.
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12
PESTO: Omit butter; add 1/4 cup grated Parmesan and 1 to 2 tablespoon basil pesto or sundried tomato pesto.
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13
ROASTED GARLIC: Brush 6 to 10 unpeeled cloves garlic with olive oil and roast at 3250F for 30 minutes.
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14
When cool enough to handle, squeeze garlic out of skins and add to the potatoes while mashing.
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15
Add 1/4 cup grated Parmesan, if desired.
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16
ROOT VEGETABLE: Use only 4 potatoes and add one of the following: 4 medium parsnips, peeled and diced; 2 white turnips, of equal size to the potatoes, peeled and diced; or 1 medium celery root, peeled and diced.
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17
Cook with potatoes.
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18
Add an extra pinch of nutmeg.
