Instructions: In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil.

Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.

Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power [100%] until steaming, 1 to 2 minutes.)

Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Add salt and pepper to taste.

This recipe yields 6 to 8 servings.

Prosciutto Mashed Potatoes: Follow recipe for Italian Mashed Potatoes (preceding), stirring 1/2 cup finely chopped prosciutto (1 1/2 oz) into mixture in step 4.

Chive Mashed Potatoes: Follow recipe for Italian Mashed Potatoes (preceding), stirring 1/2 cup thinly sliced chives into mixture in step 4.

Tomato Mashed Potatoes: Follow recipe for Italian Mashed Potatoes (preceding), stirring 3/4 cup chopped drained oil-packed dried tomatoes into mixture in step 4.

Comments: Gemma Sciabica of Modesto, California, uses a fruity olive oil in her mashed potatoes. If making up to 1 day ahead, cool, cover, and chill. Reheat, covered, in a microwave-safe container in a microwave oven on full power (100%), stirring occasionally, until hot, 5 to 7 minutes. Or bake, covered, in a shallow 1 1/2- to 2-quart casserole in a 325 degree oven (350 degrees if baking with a turkey at that temperature), stirring once after 30 minutes, until hot in the center, 40 to 50 minutes total.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.