Mashed Potatoes with Variations
Source: President's Choice Magazine
Yield: 4 to 6 servings

potatoes

6 medium baking potatoes
1 teaspoon salt
3 tablespoon butter
1/2 cup hot milk or hot buttermilk
freshly grated nutmeg; optional

Peel and quarter potatoes and place in large pot with just enough cold water to cover and 1/2 teaspoon salt. Over high heat, bring to a boil; lower heat to medium low and cook, covered, until very tender, about 20 to 25 minutes. Drain. Mash potatoes, working out all the lumps. Add butter, 1/2 teaspoon salt and milk. Whip with a fork until smooth. Add nutmeg to taste, if using, and a little more hot milk, if necessary. Serve immediately or keep warm over a pan of hot water.

VARIATIONS
All quantities are for the basic Mashed Potatoes (recipe above):

HERBED: Add sprigs of fresh herbs, bay leaf or celery tops to the water while boiling potatoes, if desired add 1 tablespoon finely chopped parsley, thyme or oregano, or a combination of fresh herbs, while mashing.

ITALIAN: Substitute herbed olive oil for butter and use hot chicken broth instead of milk.

PESTO: Omit butter; add 1/4 cup grated Parmesan and 1 to 2 tablespoon basil pesto or sundried tomato pesto.

ROASTED GARLIC: Brush 6 to 10 unpeeled cloves garlic with olive oil and roast at 325 F for 30 minutes. When cool enough to handle, squeeze garlic out of skins and add to the potatoes while mashing. Add 1/4 cup grated Parmesan, if desired.

ROOT VEGETABLE: Use only 4 potatoes and add one of the following: 4 medium parsnips, peeled and diced; 2 white turnips, of equal size to the potatoes, peeled and diced; or 1 medium celery root, peeled and diced. Cook with potatoes. Add an extra pinch of nutmeg.