Mashed Potatoes

Believe it or not, there is a wrong way to make mashed potatoes. It turns out that the starch molecules are fragile and can be physically broken by stirring them too hard, which turns tasty mashed potatoes into something that tastes like and has the texture of wallpaper paste. I don't like those kind of potatoes and rarely screw them up that badly. I avoid the ways this goes wrong by NEVER using an electric mixer to stir up my cooked potatoes. I do it by hand, with a fork. Homestyle means doing this with elbow grease, mashing by hand, and not too quickly. This also leaves them with some texture, though further mashing can remove that, only you risk damaging the starch and ruining the flavor so there's serious diminishing returns involved.

1. Start with 4-8 red or golden boiling potatoes, not baking (Russet). They don't taste quite right if you use baking potatoes, and they're more work too. You can peel them, if you want, or leave the skin on and mash as is. 
2. Start with a big sauce pan, fill about halfway with water on medium heat. 
3. Wash potatoes, then cut up into 1 inch cubes or slices so they'll cook faster. Cover pot with a lid and set timer for about 20 minutes. If a fork sinks in easily on the top potato, they're done. 
4. Drain the water into the sink, and turn off the stove heat. Residual heat in the potatoes will finish the process. 
5. Using a fork, mash the potato chunks in the pan, smashing each one. Skins, if left on, will tear. That's fine. 
6. Add 1/2 cup milk and 2 T butter to hold them together. I also add sour cream, big dollops. If you have chives available, dice fine and add them. Stir. 
7. Salt the potatoes to your taste. 

I find that its fine to prepare them at least half an hour before dinner is served. They hold their heat well in the pot they're made in and its easy to clean them up after serving if you do. Package leftovers in reheatable containers. Mashed makes great leftovers, heats well in the microwave. They go great with meats and veggies and are a comfort food for a reason because they're easy to make, hard to get wrong, and are good leftovers. They go with most kinds of food. Some people like to add garlic to them, but only eat those if you live alone and don't work in sales because it will taint your breath for a couple days. The above recipe works just fine.