Mash Right Potatoes

I am a meat and potatoes gal and one of my favorite type of potato is mashed.  I detest any gluey taters and I don't like lumps and clumps in my potatoes.  These come out right every time.

You will need several peeled Russet potatoes.  They have the right amount of starch to make them smooth and with a perfect texture.

Ingredients:
Russet Potatoes
1 Tablespoon Salt
1/2 C or more of warmed Half and Half (or liquid you desire)  Half and Half and milk combo, a touch of Sour Cream, Cream and Milk combo, the choice is yours.
4-7 Tablespoons Butter, depending on how may potatoes you make. (I use about 4 T. with 4-5 med. to lg. Russets but add more if you really like butter).
Salt and Pepper to taste for flavoring

Slice your taters lengthwise, than cut them at an angle across.

They are sliced to about 1 1/2 to 2 inches in size, or thereabouts.

Rinse and place in a saucepan with 1 Tablespoon salt, with water just covering the tops.

Here are some of the tools you'll need.  Do NOT use an electric mixer, hand or stationery.  It will change the chemistry of the potatoes.  You need to mash them then use a whisk to finish them off.

I found that a sharp paring knife was my best friend.  Stick the point into some of the taters and if it slides in easily to the center and beyond, the taters are done.
Bring taters to a boil, then lower to medium and cook til taters are tender.

Drain your taters in a colander than return them to the same pan.  Its still warm.  If you have an electric stove, your burner will still be hot which is perfect.  Place your pot on it and stir the taters with a wooden spoon so they can dry out, releasing the moisture as much as you can.  Its the moisture in the taters than makes pasty taters.

As the taters dry on the burner, break up the taters with your wooden spoon.  It will make mashing them later, easier.  Just break up the larger pieces.  Keep stirring to release the moisture.

I don't like to mash in my saucepan because I don't want to scratch it, so I use a mixing bowl.  Place the bowl on your burner to warm it a bit before transferring your taters from your pan.  If you mash in your pan, the bowl is not needed.  You mash in the pan as well.

Now you add the butter to your taters.  You also need to add salt and pepper to your taste. 
Think of your bowl as a clock.  At the noon point, start with your masher and press down at every hour going around the 'clock' about 2 or 3 times.  This will assure you of getting rid of the lumps.

When your taters feel lump-free, go to the next step.

Heat your liquid (I like Half and Half best) til warm.  Add to the taters and using a whisk, whisk the taters and liquid together a little at a time.  Add more liquid as you whisk.

When it feels to your liking (some of us like it thinner and smoother and others like it smooth but thicker), you can taste it.

That first spoonful should be smooth and creamy, no lumps, no gluey/pasty taste.  Now is the time to add more salt or pepper if you feel you need it.

Place taters in a serving bowl and serve as is, or with gravy.  Both ways are Greattttt!

Place leftovers in  a covered bowl and refrigerate.  They'll stay nice for a couple of days.  If they feel a bit dry just add a touch of milk and stir it in to make it more creamy.

Have a good day.