Regular Old Mashed Potatoes

Who doesn't love a big, creamy helping of mashed potatoes.  They just make your belly happy. To serve my family of 5, I use:

5 large Russet or Yukon Gold Potatoes
1/2 stick of butter
1/2-3/4 cup of milk

First, peel and cut the potatoes into large chunks.  I usually halve them length-wise, then cut them into quarters.  Rinse the potatoes of dirt and excess starch in a colander.

Put the potatoes in a large pot and cover them with water.  The water should be an inch or two over the top of the potatoes. 

Bring to a boil for abotu 20 minutes, or until tender.  To test for doneness, remove one potato piece from the water and stick a fork in the middle.  If it easily breaks apart, it is ready to mash.

Drain the potatoes and put in a bowl.  Add the butter and milk.  Mash to desired consistency. 

 I use a mixer, but you can use a hand masher, if that's how you roll.