Ingredients:

• 1 1/2 pounds Russet potatoes
   
• 1/2 cup milk or heavy cream
   
• 2 tablespoons butter
   
• Salt and pepper, to taste

Instructions:

1. Wash and peel the potatoes. Cut each one in half lengthwise, then into chunks. The smaller the chunks, the faster they will soften when boiling.
    
2. Place the potatoes in a medium pot and fill with cold water at least an inch above the potatoes. Bring to a boil over medium high heat. Cover and boil for about 15-20 minutes, until the potatoes can easily be pierced by a fork.
    
3. Drain the water, then place the potatoes back into the pan with the heat off to evaporate any extra water. Add in the milk, butter, salt and pepper, and mash with a potato masher until smooth. You may also use a wooden spoon to stir the potatoes and create a smoother texture.

How to Make Mashed Potatoes that Stand Out

Now that you've learned the basic technique, don't settle for boring mashed potatoes when you could have these delicious mashed potato recipe variations.

• For garlic mashed potatoes, add 1 teaspoon finely minced garlic and 1/4 cup sour cream before mashing.
   
• Stir in 1/4 cup sour cream and 3-4 tablespoons fresh chopped chives after mashing for sour cream and chive mashed potatoes.
   
• If you love bacon and cheese, add 2 cups Cheddar cheese and 1/4 cup bacon bits to your potatoes after mashing.
   
• For a low-fat version, use 1/4 cup low fat plain Greek yogurt and 1/4 cup milk.
   
• Leave the skins on and follow instructions as normal for a more rustic side dish. Skin-on mashed potatoes are also great with red potatoes.

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