Instructions: These were never measured ingredients, so I will only list what goes into the mashed potatoes and you can add to your taste.

Peel and cut the potatoes in large chunks. Cover with cold water; heat to boiling over medium heat, turn heat to low and cover pot. Simmer for 20-25 minutes or until potatoes are soft when tested with a fork.

Drain potatoes and pour into a large mixing bowl. Immediately add butter, salt and pepper. Beat with an electric mixer until smooth. (We always used the mixer - if you prefer "chunkier" style potatoes, you can substitute a potato masher.)

While mixing potatoes, pour cream or half & half into the pan in which you cooked the potatoes. Heat to simmering. Pour a bit at a time over the potatoes, beating well after each addition, until the mashed potatoes are the preferred consistency.

Check for seasonings; spoon into serving dish. Serve immediately.

If you are adding sour cream, cream cheese and chives, beat these into the potatoes before adding the heated milk.

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