Mashed Potatoes

Directions

1. Scrub the potatoes with a vegetable brush in the sink under cold running water
2. Peel the potatoes with a vegetable peeler. If you wish, leave the peels on, but then use only the masher, not the ricer or food mill
3. Using a large, heavy knife on a cutting board, cut the potatoes in half lengthwise. Then cut each half into three pieces lengthwise and then four pieces crosswise
4. Put the potato pieces in a large saucepan. Hold the saucepan under the faucet and add just enough cold water to cover the potato pieces
5. Put the pan on a burner on the stove and set the heat to HIGH
6. When the water boils, lower the heat to LOW, so the potatoes just barely boil. Cover
7. Set the timer for 20 minutes
8. Using potholders, carefully lift the lid (hot steam will come out). Poke a piece of potato with a long-handled fork or knife to see if it is tender. If not, re-cover and cook a few minutes longer
9. Put a colander or big strainer in the sink and, using potholders, VERY CAREFULLY pour the potatoes and water into a colander to drain the potatoes
10. If using a ricer or food mill, work over a large bowl and push the hot potatoes through the ricer or food mill. If using a masher, put the potatoes in a large bowl and mash. Add the milk, butter (or mayonnaise and butter combo), salt and pepper and stir well
11. If using a mixer, put potatoes in a large bowl, add the milk, butter (or mayonnaise and butter combo), salt and pepper and beat at LOW speed for 1 minute, then at HIGH speed for 1 minute