by Nicholas Stitt

Created on: November 14, 2008

The day I discovered the secret to tasty mashed potatoes was the day I threw that box of ugly flakes in the trash. To the uninitiated, mashed potatoes may seem like an overly complex recipe requiring hours of time and balance to net such a delicious side-but the reality is very simple. Mashed potatoes are just that; potatoes that have been boiled to a soft state, then mashed into a paste.

There's at least a hundred ways you can do your mashed potatoes, and with the holidays upon us, everyone will be eating dishfuls with friends and family. If you want in on the action, here are some template recipes for any taste or diet.

The Basic

6 Russet Potatoes (brown skin) peeled and cubed.

1/2 to 1 cup milk

Salt and Pepper to taste

Fill a large kettle halfway with water, add a teaspoon of salt, and bring to a rapid boil. While the water is heating, scrub and peel potatoes, then cube into 1/2 inch chunks. Carefully drop into the pot. Reduce heat to medium, cover, and boil for twenty-thirty minutes or until a fork slides effortlessly through the potato flesh.

Drain potatoes in a sieve. Transfer to a new bowl and, using a wooden spoon or a potato masher, mix into mashed potatoes. I like my potatoes pretty thick, so I go easy on the milk, but if you're a creamy mashed potato lover, add extra milk and "mash" the potatoes with an electric mixer. They'll be quite smooth.

Really, that's it. While it takes time and practice to peel all those potatoes (especially for a crowd) these are well worth the effort and far better than any boxed mix you can find. And this recipe really is a template. As the most basic requirements, it lets the diner add their own fixings (gravy, cheese, butter) when it hits the plate, and remains relatively low in fat before the extra toppings.

But sometimes a holiday dinner isn't worth waiting for once a year without potatoes dangerous enough to only eat once per year. If people ask me for 'loaded' mashed potatoes, this is what I make.

12 large russet potatoes, scrubbed, peeled, and cubed.

1/2 stick butter, cut up.

8 ounces of softened cream cheese, cut up.

Fried, crumbled bacon (prepare ahead of time, or use bacon bits.)

Milk, to get desired thickness.

BaconSalt

Shredded sharp cheddar cheese.

Prepare and boil potatoes like before. Strain, and transfer to large mixing bowl, preferably beneath an electric mixer. While potatoes are still hot, blend in cut up pieces of butter, cream cheese, adding alternately with milk, until thoroughly mixed and soft. Add crumbled bacon

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