Mashed Potatoes

A simple recipe--but starting the potatoes in cold water, and adding warm milk while mashing are important to not getting goey starchy potatoes.

2 pounds russet or yukon gold potatoes, peeled, cut into 2-inch chunks

3/4 t salt

6 T butter, softened

1 cup whole milk warm*

1.  Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.  Bring to boil and continue to cook over medium heat 15-20 minutes until potatoes are tender when pieced with a paring knife.  

2.  Drain potatoes well and return to saucepan.  Mash over low heat with a potato masher, adding butter as you mash and stiring in the warm milk.

3.  Season with 1/4 salt and black pepper.  Serve immediately.

*You can sub 3/4 cup of 1%-2% milk plus 1/4 cup of sour cream mixed together to make 1 cup