First posted on November 15, 2010.

Simple Mashed Potatoes

For each serving:

• 1 large or 2 small russet potatoes
• 1 tablespoon butter, at room temperature (or use it cold if you forgot; it’ll just take longer to mash)
• 2 tablespoons half-and-half or milk (may also use stock or cream)

Method:
1. Peel and halve small potatoes, or quarter large ones.
2. Boil in salted (and, if you’re my mom, liberally peppered) water until soft, about 15-20 minutes.
3. Drain and return to the pot.
4. Using a potato masher, mash with remaining ingredients.

May be kept warm in the oven while you take care of other last-minute food items.