I love yukon potatoes the best for mashed potatoes, but feel free to use russet potatoes. One of the biggest mistakes in making mashed potatoes is not seasoning with enough salt. Think of a good french fry. You can taste the salt, right? Great french fries don't need ketchup. Same with mashed potatoes. They should be seasoned enough that you happily eat it plain with no gravy! One more note: Want more butter in the mashed potatoes? GO FOR IT!
Ingredients:4 large yukon potatoes (about 1 1/2 pounds)
3-4 tablespoons salted butter
OPTIONAL: few sprigs fresh chives, minced (or other fresh herb)
1. Peel the potatoes and cut each potato into 4 pieces. Place the potatoes in a steamer rack (or see notes above) and prop up in a large pot. Pour in 2" of water into a large pot, and bring to a simmer. Turn heat to medium-high and steam the potatoes for 20 minutes or until they pierce very easily with a paring knife. You might have to refill the steaming water in your pot (just keep an eye on the water level).
2. Let potatoes cool and process through a potato ricer.
3. Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes isn't quite creamy enough, add more butter. Sprinkle fresh minced chives on top.