Never make just a few mashed potatoes. If you have time, make at least twice as many as you expect to eat. Left over mashed potatoes are delicious by themselves and can also be used for making potato pancakes and potato salad.
Peel potatoes and cut into chunks no thicker than 1 inch. Put in a pan and cover with water. Cover the pan but leave the lid off slightly so that steam can escape. Boil gently until the potatoes are barely tender when pierced with a fork (about 10-15 minutes). Remove from the heat and drain off all water by holding the lid in such a way that the water can escape but the potatoes remain.
Alternatively, you can pour the potatoes and water through a colander and return the potatoes to the pan. While the potatoes are hot, add butter in small chunks stirring it into hot potatoes. When the butter is melted, add part of the milk. Mash with a potato masher, fork or mixer. Add the rest of the milk as needed being careful not to add too much. Real mashed potatoes should have some tasty lumps so don’t over do the mashing.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.