Mashed Spuds

5-large, high-starch baking potatoes (High-starch is important. Idahos or russets should give you fluffy taters)
1/2 - 3/4 cup whole milk, warm (amount depends on consistency you want add 1/2 then increase if needed)
1/2 stick butter, melted and warm
Salt and pepper to taste

Cut potatoes into quarters (no smaller or they will become watery). Place in large pot and completely cover with water. Boil until tender (about 15 minutes) and break when you poke them.

Drain. Add warm milk and melted butter. Mash with potato masher or an electric mixer for best results. Add salt and/or pepper to taste. Cover with foil to keep warm.

Yield: 6 Servings

Special Spuds:

Creamy
Instead of using 1/2 to 3/4 cup milk, substitute cream or half and half.

Cheesey
Follow above recipe, changing only the amount of milk, and adding cream cheese:
1/2 cup milk and 1-1/3-cup package of cream cheese (veggie or chive flavored to add even more of a kick)

Low-fat
Use 1/2 to 3/4 cup skim milk and 1/4 cup garlic-flavored olive oil instead of butter OR use fat free chicken broth rather than milk.

Roasted Garlic
Add 1-1/2 teaspoons of minced garlic. If you're feeling ambitious, roast your own garlic. Wrap in foil for 20 minutes at 400°F or if you are careful you can nuke it (BUT NOT IN FOIL!). Use 4 to 5 cloves according to your personal tastes.

Wasabi
For an extra spice, add 1 to 3 teaspoons of wasabi paste. Start out with 1 teaspoon and add more gradually as this does pack a punch.

The Blues
For a deep blue-cheese flavor, add 3-1/2 ounces of Stilton cheese at room temperature. Remove from frig an hour before and remove the rind.)