8 medium potatoes
3 tablespoons (45 mL) butter or margarine, softened
1/2-1 cup (125 to 250 mL) hot milk or cream
Salt, to taste
Peel potatoes and cut into 1-inch (2.5 cm) pieces. In a large saucepan with 5 cups (1.25 L) salted water, bring potatoes to a boil. Reduce heat to medium, cover pot and cook for 12 to 15 minutes, until tender enough to pierce easily with a fork.
Drain thoroughly in a colander. Return to saucepan and set on medium-low heat for 2 to 3 minutes to dry potatoes. Shake pan occasionally to prevent sticking.
Mash potatoes with a potato masher. Stir in butter and 1/2 cup (125 mL) hot milk. If necessary add more milk, a tablespoon (15 mL) at a time, until desired consistency is reached. Season to taste with salt.
Makes 8 servings.
Variation: For Garlic Mashed Potatoes, combine 1 cup (250 mL) grated parmesan cheese, 1 tablespoon (15 mL) finely chopped fresh garlic and a squeeze of fresh lemon juice; stir into hot, mashed potatoes.