Yeah, I know. It’s just mashed potatoes. But I’ve messed them up a time or two. I no longer have starchy mashed potatoes, so I’ve learned a few things!
Fill a pan that will fit the number of potatoes you need, about half way up with water. Peel and wash your Idaho potatoes and cut into 1/2 inch to 3/4 inch cubes and put them into water. This will keep them from darkening.
Cook on medium heat until you can easily insert a knife into them. Don’t overcook them.
I sometimes will start the potatoes a few hours before we are going to eat, and cook them half way and then let them sit in the water. When I’m ready to proceed, I turn the heat back on and finish their cooking.
When the potatoes are tender, drain the water and add salt, milk, and butter.
Some people add cream. Some don’t add ANY milk/cream, but just butter.
For my 6 medium potatoes, I added about 3 tablespoons of butter, 3/4 teaspoon salt, and about 1/2 cup of milk. Then I took a potato masher and mashed until it was a smooth consistency. If you need to add more milk to make them smoother/creamier, do it a little bit at a time. You can always add more, you can’t take away.
Another trick is to make the potatoes a couple of hours ahead, keep covered, then microwave when you are ready to serve.