Basic Mashed Potatoes

• 2 pounds:of potatoes, peeled and quartered
• 1 teaspoon:of salt
• 1 cup:of half and half or non dairy substitute
• 6 tablespoons:of butter or margarine
• Salt and:pepper, to taste

Preparation

1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so.
2. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife.
3. (About 15 minutes) Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
4. Mash by your method of choice. (I prefer a potato ricer) Blend in butter, half & half, and any other ingredients you prefer.
5. Season with salt and pepper. Serves 5 to 6.