Old-Fashioned Mashed Potatoes 101

1. 1

   Fill a large (5 quarts or larger) pot halfway with cold water.

2. 2

   Peel the potatoes and cut into chunks about 1 1/2 inch square, and drop them into the pot.

3. 3

   Add more cold water to completely cover the potatoes by 1 to 2 inches.

4. 4

   (The potatoes can be prepared up to this point for 4 hours, stored at cool room temperature.)

5. 5

   Stir in enough salt so that the water tastes mildly salted.

6. 6

   Cover tightly and bring to a full boil over high heat, which should take at least 20 minutes, so allow sufficient time.

7. 7

   Reduce the heat to medium-low and set the lid askew.

8. 8

   Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small, sharp knife, about 25 minutes.

9. 9

   Add more boiling water, if needed, to keep the potatoes covered.

10. 10

    Drain the potatoes well and return to the warm cooking pot.

11. 11

    Add the butter.

12. 12

    Using an electric hand mixer, mash the potatoes, gradually adding enough milk to reach your desired consistency.

13. 13

    Season with 1 teaspoon salt and the pepper.

14. 14

    Transfer to a warmed serving dish and serve immediately.

No additional tips available.