Classic Mashed Potatoes

There are many interesting versions of mashed potatoes out there, but I usually stick to the classic mashed potato recipe...especially if I am pairing it with a flavorful main dish. The best potatoes for mashed potatoes are Yukon Gold potatoes, in my opinion, as they are creamy and have a subtle sweet and rich flavor. However, Idahos or Russets may be used instead (I only had some Idaho potatoes available when I was making it this time.)

Ingredients:
     3 potatoes
     2 tablespoons of butter
     1/4 cup of milk or cream (you may use more if you prefer your potatoes more creamy)
     salt, to taste

Wash and peel the potatoes. Cut them into uniformly-sized cubed for even cooking.

Place the potatoes in a pot and add enough cold water to cover the potatoes.

Place the pot over a medium-high flame, and bring to a boil. Once the water begins to boil, add about 1 teaspoon of salt to the water. Boil the potatoes until they break apart when pierced with a fork.

Strain the potatoes and add them back to the hot pot. This will eliminate any excess moisture from the potatoes.

Immediately add the butter and salt, to taste, and start mashing the potatoes right there in the pot.

In a small saucepan, heat the milk or cream slightly, until it is just about to boil. Add the warm milk to the mashed potatoes and stir well.

Place the mashed potatoes in a serving bowl and enjoy!