Mashed Potatoes

1 1/3 pounds (4 medium) baking potatoes (Russetts, Idahos), peeled, cut into 1-inch pieces
1 teaspoons salt, divided
1/8 cup (1/4 stick) butter or margarine, at room temperature
1/4 to 1/2 cup hot milk or cream

Potatoes should be cut into uniform slices or cubes so that all cook evenly and completely submersed in cold salted water before you start cooking them.

In large saucepan, combine 3 cups cold water, potatoes and the salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Drain potatoes thoroughly in colander. Save the potato cooking water to add to yeast breads. The yeast feeds on the starch. Return to saucepan; heat over medium-low heat 2 to 3 minutes to dry potatoes, stirring occasionally.

In the same saucepan, mash potatoes with potato masher or beat with electric hand mixer. Use an up and down motion rather than a stirring motion to keep from breaking down the cells into a gummy paste. Never over-beat or use a food processor; you will end up with glue.

Once mashed (adding liquid sets the texture so be sure your potatoes have the smoothness you want), stir in butter and 1/4 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency; beat until light and fluffy. Season to taste with additional salt, if desired. Serve immediately.

About 2 2/3 cups (One pound or 3 medium-sized potatoes will make 2 cups mashed potatoes.)

4 servings (2/3 cups per person)

Variations:
Most of these variations come from http://homecooking.about.com/od/howtocookvegetables/a/mashpotatotips.htm

• Use buttermilk instead of milk or cream. It gives a tangy, sour cream flavor with less calories and fat.
• Susan's Mashed Potatoes uses sour cream and Parmesan cheese in place of milk or cream
• Cream cheese adds irresistible richness and tang to mashed potatoes. For 3 pounds of potatoes, heat, whisking constantly, 8 ounces cream cheese, 3/4 cup whole milk, and 4 tablespoons butter in a pan until the cream cheese and butter has melted.
• Whipping cream adds richness to mashers. To add airiness, whip cream until stiff and fold into potatoes just before serving.
• For calorie and fat-control, use fat-free chicken or vegetable broth in place of milk products in mashed potatoes.
• Most root vegetables are great candidates for potato mashing partners. Try mixing potatoes with sweet potatoes, yams, parsnips, rutabagas, turnips, celery root, carrots, onions, garlic, or whatever sounds good to you. Cook and mash together.
• Likewise, your favorite herbs give mashed potatoes a gourmet touch. Add the chopped herbs to the hot mashed potatoes and gently fold in.
• Garnish with black pepper, thinly sliced scallion greens, chopped chives, or fresh thyme leaves.
• Leaving the skins on gives your potatoes another texture, be sure to cut the potatoes in smaller pieces so you don't end up with large chunks of skin. These are often called Smashed Potatoes.
• To add a smoky flavor to mashed potatoes, add a smoked ham hock, slice of bacon or sausage to the pot and bring to a boil. After cooking for 5 minutes, add potatoes and cook until potatoes are fork tender. Pick out the meat, drain potatoes and proceed with mashing. Save the drained liquid and meat to make soup.

Mashed Potato Tips and Hints
from http://homecooking.about.com/od/howtocookvegetables/a/mashpotatotips.htm

• For parties or large gatherings, make your mashed potatoes ahead of time.
• Use a crockpot to keep mashed potatoes warm and free up your stove.

Leftover Mashed Potatoes

• Recycle leftover mashed potatoes by placing them in a buttered baking dish and top with a mixture of buttered bread crumbs and Parmesan cheese. Bake at 375 degrees F. until warmed and top is browned, about 30 minutes.
• Leftover mashed potatoes make a wonderful thickener for soups, stews, and sauces.
• Leftover mashed potatoes can be frozen in an airtight container or ziptop bag for up to ten months.
• Use mashed potatoes as a decorative yet tasty touch to baked casseroles. Add a lightly beaten egg to the mashed potatoes and force through a piping bag on top of the dish before baking.
• Leftover mashed potatoes also make great bread. And save the potato cooking water to add to yeast breads. The yeast feeds on the starch.