Stepping stone recipes, part 5: mash, the recipe

• Any quantity of good potatoes, boiled to just tender all the way through, 15-30 minutes depending on size and variety. Leave the skins on for the vitamins and the fun of it, or let them cool a few minutes so you can peel them (Grandma always peeled them)
• Mashing implement or a fork
• Quickly mash them hot until they are thoroughly broken up, but not smooth (you don't want too much heat to escape)
• Salt and pepper them and when no one is looking dip your finger in to make sure they are salty enough
• Slice off a tablespoon or so of butter and stir it in until it melts
• Keep adding butter until the mash is fairly smooth
• Add just enough milk - always less than you expect - to make the potatoes the right consistency for gravy-holding wells (see previous post). For 5-6 potatoes this is probably about 1/4 cup of milk.

Bring out gravy, sour cream or butter for the well in the middle or if you're an adult, you can eat them plain and feel proud of yourself.