Source  Our Best Bites

Recipe Added:  10/25/2011

Bring a large pot of salted water to boil. While you’re waiting for it to boil, chop potatoes into approximately 1/2″ cubes. They might seem a little small, but it ensures uniform cooking.

When you can easily cut a piece of potato with a fork, drain potatoes (don’t rinse!) and place immediately in a large bowl, preferably of a heavy-duty mixer. Add about 1-2 tsp of butter (more if you want to) per fist-sized potato and mix on medium speed with the wire whisk attachment. If you’re adding cheese and want the cheese to be melted, add it now (save it for later if you want visible shreds of cheese).

Slowly add enough milk or buttermilk to achieve a nice, fluffy consistency. Turn speed to high and add desired seasonings. When the potatoes have reached the desired level of fluffiness, add any additional add-ins while mixing on low. Adjust as necessary and serve immediately.

Use any kind of potato you want for mashed potatoes; however, different potatoes will yield different results. The starch content is higher in Russet potatoes, so they build up into fluffy, light mashed potatoes whereas red and Yukon gold potatoes will be pretty creamy, but they can border on runny if you’re not careful. If you use Russets, it’s best to peel them.

1. http://www.ourbestbites.com/2009/05/tutorial-mashed-potatoes/