Mashed potatoes, the greatest comfort food, are easy to make. The big, dry, tasteless, Russet potatoes popular in restaurants were never my favorites. Try organic Russet potatoes now available in most grocery stores, the taste is wonderfully delicious.

Ingredients

4 potatoes, medium-sized, scrubbed (Red Bliss, Russet, Yukon gold)
1/8 cup butter
1/2 cup milk (optional)
1/8 cup olive oil
1 teaspoon pepper
1 teaspoon salt

To Microwave

Scrub the potatoes, peeling is optional. Microwave one potato at a time for 4 to 6 minutes. Place in a large mixing bowl. Smash with a potato masher. Repeat for each potato. Add butter, milk, olive oil, pepper and salt to taste. Mash until well combined. Pour into an 8 x 8 x 2-inch glass baking dish (2 quart) and microwave for 6 minutes. Serve immediately.

To bake

Scrub the potatoes, peeling is optional. Bake in the oven for 45 to 50 minutes. Place in a large mixing bowl. Smash with a potato masher. Repeat for each potato. Add butter, milk, olive oil, pepper and salt to taste. Mash until well combined. Pour into a medium-sized sauce pan. Set on the stove top set to medium. Warm for 10 minutes, stirring every few minutes. Serve immediately.

To boil

Scrub the potatoes, peeling is optional. Boil the potatoes with the lid on for 20 to 30 minutes. When done, the skins will crack, the texture will be soft and firm, test the potatoes with a fork. Do not cook until mushy. Drain most of the liquid out of the pot. Reduce heat to low and set the saucepan back on the stove. Smash the potatoes with a potato masher. Add butter, milk, olive oil, pepper and salt to taste. Mix until well combined. Serve immediately.

Tip

Use a hand mixer for larger quantities of potatoes.