Mashed Potatoes

Mashed potatoes are easy and kids love them. Wash and peel or scrub potatoes, boil in salted water, drain when fork-tender, add a chunk of butter and while still hot in the pot, add enough milk (heated if not in a hurry) to mash with a potato masher to a smooth consistency. The only horrible mashed potatoes I've ever had as a guest were unsalted, mashed with margarine and water instead of milk, and had cold lumps of unmashed potato inside. I've never forgotten them.

Use good butter and if needed salt again to taste while mashing in the milk (homogenized if you have it and if company's coming you can add some cream!) I don't need a recipe but here are some anyway....

Cottage Cheese Make-Ahead Mashed Potatoes

Make this ahead of time and freeze for a busy weekday, or mix together Saturday, refrigerate, and serve to Sunday dinner guests.

• 6 large, peeled potatoes
• 1/4 cup soft butter
• 6 chopped green onions or 1/4 cup chopped white onions sauteed over medium heat in a 1 tbsp oil till tender (optional)
• 1/2 tsp. salt
• 1/4 tsp black pepper (or a couple twists of your pepper grinder)
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp dried jalapeno peppers (optional)
• 1 cup cottage cheese
• 4 eggs or 3 extra-large beaten eggs
• 1/4 cup grated cheddar cheese (optional)

1. Cut the washed and peeled potatoes in quarters and cook 15 minutes or so in boiling salted water, or until a fork comes out easily when potato pieces are pierced.
2. Drain potatoes, return to the pot and shake over lowest heat to dry.
3. Remove from heat and using a potato masher, mash the potatoes in the pot with the butter, onions (optional) and salt and pepper seasonings.
4. Beat the eggs into the cottage cheese and then combine with the potatoes.
5. Turn the potato mixture into a greased baking dish to bake or to refrigerate for up to a day. You can freeze this in an appropriate container for up to 4 weeks (the potatoes will take about a day to defrost in the fridge.)
6. Bake in preheated 400 degree F oven about half an hour, or till heated through. If desired, sprinkle on grated cheese and put under the broiler (2-3 minutes) until cheese melts.

Smashed Potatoes

• 6 Yukon Gold potatoes, unpeeled and cut into small chunks
• 3/4 cup warm milk
• 3 Tbsp extra-hot horseradish OR butter OR cream cheese
• 3 tsp salt

1. Fill a large saucepan with cold water, stir in salt.
2. Add potatoes and more water if necessary to cover.
3. Bring pot to a boil over high heat and continue boiling until potatoes are very tender, about 25 minutes.
4. Drain potatoes and return to pan, turn heat to low, shake pan so that potatoes dry but do not burn.
5. Smash potatoes while adding milk and horseradish OR butter OR cream cheese.
6. Taste and stir in extra salt if necessary.