Perfect Mashed Potatoes

In a medium saucepan, place the peeled and chopped potatoes. Fill the pan halfway with cold water, leaving at least an inch of space between the potatoes and the edge of the pan. To the water, add a half teaspoon of salt.

Bring the water to a boil by increasing the heat to high. Reduce the heat to low and cover to keep the sauce at a gentle simmer. Cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.

Melt the butter and warm the cream while the potatoes are cooking. You may reheat them in a microwave or in a pan on the stove.

Drain the water and throw the steaming hot potatoes in a big mixing basin when they're done. Over the potatoes, pour the warm cream and melted butter.

Using a potato masher, mash the potatoes. Then beat it some more with a sturdy wooden spoon (a metal spoon can bend).

Mix in the milk until the mashed potatoes are completely smooth. If the potatoes are over-beaten, the mashed potatoes will become gluey.

Season to taste with salt and pepper.