Mashed Potatoes

Ingredients

• 2 potatoes per person + 1 extra if peeling:
• Russet = peeled
• Red = unpeeled
• Yukon = unpeeled
• Milk, heavy cream, half and half, or potato water
• 1/2 stick of butter
• 1/2 yellow onion, sautéd (four country potatoes variation)
• Parsley (optional)
• Salt and pepper to taste

Instructions

1. Peel potatoes (depending on variation) and place in a cold bowl of water as they're peeled (skip for country potatoes)

2. Place potatoes in a pot of heavily salted water and bring to a boil

3. Boil for about 10 minutes until potatoes nearly dissolve when pressed with a fork or spoon

4. Drain water, reserving a few cups for country potatoes

5. Add garlic, onions, parmesan, or any other items for variations

6. Add a butter and stir until melted

7. Mash with a potato masher or wooden spoon

8. Add milk, cream, or potato water until loosened (usually about 1/2c total but varies based on number of potatoes and desired texture)

9. For whipped potatoes, whip with a hand mixer until creamy

10. Add more butter if desired (up to a full stick, total)

11. Add salt to taste (usually about 1tsp but it depends on how salty the water was)