Transplanted Taste Buds: Perfect Mashed Potatoes

1. The Potato:
Use Russets or Yukon Gold Potatoes-or, for best results, use both!
Russet potatoes are high in starch and make a less gluey dish.
Yukon Golds are an all purpose potato with a yellow flesh and a buttery flavor
*Use 2 pounds of potatoes to yield 4-6 servings.

2. Cooking Method Counts:
For best results, cook your spuds WITH THE SKINS ON!
This method allows the potatoes to retain their starch and nutrients
It also prevents the potatoes from being waterlogged
*Scrub and wash the taters, cook them in salted water, peel & chop them while hot.

3. The Mixers:
Use 8 Tablespoons of MELTED butter for every 2 #'s of potatoes
Use WARM Half & Half: 1 Cup for every 2#'s should do ya

4. The Execution: Ricers, Food Mills, No-No's and when to add the stuff

A. To make the smoothest mashed potatoes, use a potato ricer or a food mill. As a chef, my preference is a Food Mill. They are a bit pricey, however and a ricer produces a similar product for less money. Squish your spuds in either device while hot.
*Using a potato masher is not recommended...this produces what you call "home-style" potatoes-which is a nice way to say: Lumpy. Also, using a masher may overwork the starch in said potatoes therefore creating...glue. NEVER use an electric mixer of any kind when working with potatoes. Unless of course, you are wallpapering your kitchen, and need something to hang it with. :)

B. Add the melted butter first. This will coat the starch molecules which will help prevent a gloopy mess. Yes, that is a professional culinary term. After you've added the melted butter, slowly add the warm 1/2 & 1/2 by folding it in gently. Season as you like after this step. I recommend salt & white pepper.