Basic Mashed Potatoes

Ive heard that you can peel them ahead of time and keep them in cold water before boiling them. How far in advance can you do this and will the potatoes be watery?

After draining the potatoes they must be put back over the heat and dried. Water left on the potatoes prevents them from being creamy. Mash the potatoes with the salt and butter and then add the milk. Milk must be hot when it is added to the potatoes Cold milk with result with lumpy potatoes

boil potatoes in salted water.... drain .......can milk & real butter does the real trick......whip the potatoes with a mixer until smooth.......the potatoes will be rich & creamy add salt and pepper to taste......sometimes i cook the taters in chick broth.

Start potatoes in COLD SALTED WATER. Cook until soft throughout. (Why would you want them still firm?) Return to pot after draining and start mashing over very low heat until steam is rising and bottom of pot shows a film of mashers. Now start adding hot milk and butter, the amount determined by the type of potatoes used and desired result: potato soup or smooth, firm mashers.

mash longer, heehee...1 cup milk to 2lbs of taters? sounds more like mashed tater soup!!