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