Instructions: 1. Place potatoes and 2 tablespoons of the salt in large pot of water. Heat to boil; simmer until potatoes are tender when pierced with a knife, about 20-30 minutes. Drain well.

2. Drop potatoes into ricer placed over saucepan on low heat. Rice potatoes into saucepan. Or mash potatoes with masher or electric mixer, being careful not to overbeat. Stir in butter until butter is melted and incorporated. Stir in milk, and salt and pepper to taste. Add more milk for creamier, thinner consistency.

Test kitchen note: For low-fat mashed potatoes, use skim milk or fat-free sour cream in place of the whole milk. Less butter also can be used.

Variation: For garlic mashed potatoes, add 10 peeled cloves of garlic to water with potatoes while cooking. Mash or rice potatoes along with garlic. To make mashed potatoes with root vegetables, substitute 2 pounds of carrots, sweet potatoes, celery root or turnips for 2 pounds of the potatoes.

Preparation Time: 30 minutes

Cooking Time: 25 minutes

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