Mashed Potatoes

Mashed potatoes are my favorite side dish for any beef or poultry dish. I know they're carb-laden, fat-laden, and as cliche as my affinity for macaroni and cheese, but that's just the way it is. My Mom, in my opinion, made the best mashed potatoes in the world. They could not have been simpler and they came out perfect every time -- a buttery, whipped cloud of potato goodness.

I have branched out from my Mom's basic recipe to create some variations that my guests have enjoyed. I'll share the basic recipe with you here and some alterations that can make the humble potato really special. All you ever wanted to know, after the jump!
Mashed Potatoes
Serves 6
Prep Time: 20 minutes
Cooking Time: 35 minutes

• 6 large red potatoes or Yukon gold potatoes, peeled and quartered
• 1 pint half and half
• 3/4 stick unsalted butter 
• salt and pepper to taste

Boil the potatoes until fork tender in a large, metal pot. Drain. Season with salt and pepper and mash with a hand mixer in the hot pot, adding the milk and butter until desired consistency. Serve hot.

So that's the basic recipe. I just made it again to be sure. It works great. Instead of a hand mixer, you can use a food mill, standing mixer fitted with the paddle attachment, a potato masher, or even an potato ricer. Up to you!

Here are some variations, all of which I have tried many times with success.

• Garlic Mashed Potatoes
•  Peel 6 large cloves of garlic and boil with the potatoes.
• Drain with the potatoes and mash in to the mixture along with the potatoes.
• Sour Cream Mashed Potatoes
• Cut the half and half or cream in half and replace with a cup of sour cream
• Parmesan Mashed Potatoes
• Sprinkle in 1/2 cup grated parmesan cheese into the hot potatoes as you're mashing.
• Scallion Mashed Potatoes
• Blend 6 thinly sliced scallions into the potatoes as you mash for a bright onion flavor
• This is especially good with the Sour Cream Mashed Potatoes

I think you get the idea. It's just as easy to make something simple or fancy, it's just a question of mood. And my late Mother and Julia Child would agree that if you'd like a richer mashed potato, just double the butter.