| 1 | Mashed potatoes need not be perfectly smooth; in fact, a few small lumps improve the texture. |
| 2 | Nor should the milk be premeasured and heated: the quantity needed will depend on the type and age of the potatoes. |
| 3 | (mealy baking potatoes that have been stored for a long time take more milk than new potatoes). |
| 4 | Just pour milk in gradually, beating after every addi- tion, until the potatoes are just right. |
| 5 | A few minutes in the oven before serving will reheat and puff up the potatoes . |
| 6 | Bring a large pot of salted water to a boil. |
| 7 | Meanwhile, peel potatoes and quarter or halve them (depending on size). |
| 8 | Drop potatoes into the pot as they are peeled, even if water is not quite boiling yet. |
| 9 | Cook potatoes over high heat until fork tender (about 25 minutes after water comes to a boil). |
| 10 | Some pieces can be left a little underdone. |
| 11 | Drain well. |
| 12 | Place potatoes and butter in a large bowl. |
| 13 | Using a potato masher or fork, coarsely mash them together. |
| 14 | Make a well in the center and pour in a small amount of milk. |
| 15 | With an electric mixer (not a blender or food processor, which will turn potatoes into a starchy goo) beat potatoes, adding more milk a little at a time as needed, until the desired texture is obtained. |
| 16 | Tasting carefully, add salt and pepper. |
| 17 | At this point, potatoes can be set aside, uncovered, until the rest of dinner is nearly ready. |
| 18 | One half hour before serving time, preheat oven to 350f. |
| 19 | Mound potatoes in an oven proof casserole, sprinkle with paprika, and bake uncovered for 20 minutes. |
| 20 | from "regional american classics", california culinary academy, chevron chemical company, 1987. |
