It's Tater Time!
Estimate 1 1/2 to 2 potatoes per person, depending on potato size and how many leftovers you want. You want Idaho Russets. A good bowl of mashed potatoes starts with the ideal potato.
Peel potatoes and cut them into vaguely cubelike chunks. Bonus point are awarded for tetrahedrons.
Put the potatoes in a saucepan and cover with water. Boil until you can stab one of the chunks with a fork and not feel anything crunchy. Drain potatoes and return to the pot.
Mash potatoes. This brings to mind my secret for a happy marriage, but that is a post for another time. Check back in the morning.
Mash in enough milk, salt, and butter to make the potatoes smooth and yummy. Frequent tasting is the best way to decide if the potatoes are done.
For a tasty variation, mash in some cheddar cheese, sour cream, and garlic powder.
Coming tomorrow: Yam, wonderful Yam!
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