Mashed potatoes

Another standard that no one's kitchen routine should be missing!  And so easy . . .

Cut two pounds of potatoes (any kind really . . . some will tell you only to use white because yellow potatoes are too waxy for mashing, but I disagree) into large chunks and cover them with cold water.

It's up to you whether or not to peel them -- if you don't, make sure they are very well washed.   Red-skinned potatoes make for the most attractive skins in your mash.

Add in a tablespoon of salt to the water and bring it up to a boil.  Let the potatoes boil for 15 minutes, and then drain them well.

I like to use my stand mixer for very creamy potatoes, and you could use a hand mixer for the same effect.  But if you like lumpier potatoes, a hand masher works perfectly well.

Add 1/2 teaspoon of fresh cracked black pepper, 2 tablespoons of butter and 1/3 cup of whole milk to your potatoes and mash them up to your desired consistency.  Taste to make sure there's enough salt and pepper and if not, add more to taste.

Some options to flavor up your mashed potatoes:

1.  Add in a teaspoon of rosemary, thyme or herbs de provence.
2.  Grate 3 cloves of garlic on top of your butter and melt it in the microwave for 1 minute before adding to your potatoes
3.  Substitute sour cream for the milk
4.  Cut in a few stalks of chives
5.  Stir in some shredded cheddar or parmigiana cheese