https://www.allrecipes.com/recipe/24771/basic-mashed-potatoes/ Basic Mashed Potatoes If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious. 2 pounds baking potatoes, peeled and quartered. 1/2 Russett, 1/2 Yukon gold 2 tablespoons butter 1 cup milk salt and pepper to taste 1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. 2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. =============================================================== Essential Mashed Potatoes Stacy Zarin Goldberg for The Washington Post People have gone to all sorts of elaborate lengths to achieve what they claim is the perfect mashed potato recipe. But you can create a beautiful bowl of spuds with nothing more than a pot, a wooden spoon and a handful of pantry staples. A wooden spoon imparts a slightly rustic texture with a few soft chunks embedded in the mash. If you want super-smooth potatoes and do own a ricer, go ahead and bust it out. A note on the boiling: Many recipes call for starting the potatoes in cold water to achieve even cooking. Because the potatoes are cut into smaller chunks in this recipe, they cook through at a uniform — not to mention faster — pace when added to the boiling water. The original version of this recipe calls for Yukon Gold (yellow-fleshed) potatoes for a creamy result, but russets gave a wonderfully silky result, too. Using extra-virgin olive oil in addition to the butter provides a rich texture and clean flavor that doesn’t mask the potato nuance as much of as all-dairy fat would. Make Ahead: Prepare the mashed potatoes up to 4 hours in advance, cover and keep at room temperature; they can also be stored in the refrigerator for a day or two. Reheat gently in a heatproof bowl placed on top of a pot filled with a few inches of water (a double boiler setup) over medium heat, adding extra half-and-half or milk and adjusting the seasoning as needed. INGREDIENTS 2 pounds russet potatoes, peeled and cut into 3-inch-long wedges (may substitute scrubbed, unpeeled Yukon Gold; see headnote) 4 medium cloves garlic, cut in half lengthwise 3/4 teaspoon kosher salt, plus more as needed 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 2/3 cup half-and-half (may substitute whole or low-fat milk), plus more as needed Freshly ground black pepper DIRECTIONS Bring a large pot of water to a boil over high heat. Add the potatoes, garlic and 1/2 teaspoon of the salt; reduce the heat to medium, cover partially and cook for 15 to 20 minutes or until the potatoes and garlic are tender. Meanwhile, combine the butter, oil and half-and-half in a medium saucepan over medium heat, stirring until the butter has melted. Reduce the heat to low, cover and keep warm until the potatoes are ready. Alternatively, you can melt the butter (cut into small pieces) with the oil and half-and-half in a glass measuring cup in the microwave, heating at half-power for 1 minute and then at 30-second increments, stirring occasionally. Drain the potatoes and return them to the pot; return it to the still-warm burner (off the heat). Shake the pot back and forth for 1 to 2 minutes or until most of the moisture has evaporated. Remove the pot from the burner. Use a wooden spoon or rubber spatula to mash the potatoes and garlic to a fairly smooth consistency, leaving as many chunks as you like. Pour the butter mixture over the potatoes and use the wooden spoon to blend to a smooth, but not soupy, consistency. If the potatoes are too dense or thick, add more half-and-half to reach your desired texture. Season with the remaining 1/4 teaspoon of salt, or more as needed, and the pepper. Serve warm, garnished with your favorite toppings.