Tips on making Great Mashed Potatoes.  Collected from all the times I’ve watched and enjoyed B making them.  He’s the master masher.

• The type of potato is a matter of personal preference, we often make mashed out of bakers, all types work.
• Plan on a 1/2 lb. per person.
• Peel them or not, depends on whether you want a rustic or smooth finish.
• Cut them or not, the key is they need to be similar in size for consistent cooking time.
• If you peel them, cover them in cold water right away.  Then drain them right before cooking and add fresh water (this gets rid of excess starch).
• Boil them gently until just fork tender (stick a fork in one, you should be able to lift it out of the water and have it fall off within a second or two).
• Drain the potatoes, then return them to the hot pan (off the heat) to dry out for a bit.
• Hand-mash them, leave your hand-mixer in the baking pantry.
• Leave chunks sometimes, they’re cool and give a nice texture.  But if you’re feeling smooth and silky….keep on mashing.
• Change up your liquid add, we love buttermilk, cream, or milk but you can certainly choose broth for a thinner mashed potato.
• Butter gives mashed potatoes a nice texture and a rich buttery flavor.
• Use fresh herbs, such as sage, rosemary, thyme, or chives.  You can choose to compliment the other food on the plate or when in doubt remember Sage loves Potatoes.
• Herbs can be minced and added directly to the mashed potatoes or to enhance their flavor, saute them in melted butter before adding.
• Include aromatics like roasted garlic or shallots for an added layer of flavor.
• For a nice texture and flavor contrast throw in a little sour cream, cream cheese, or a couple Laughing Cow wedges.
• Save the salt and pepper for the end.  They are key ingredients, like frosting on the cake, however get everything else just right then add salt and pepper to taste.
• Go ahead and make a little extra.  Leftover mashed potatoes make wonderful Herbed Potato Pancakes for brunch the next morning.

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