Every once in a while it’s nice to have mashed potatoes. Especially when you are making something with a little pan gravy, like roast beef, roasted chicken or Swedish meatballs. Yukons make beautiful golden mashed potatoes.
2 pounds Yukon golds, rinsed and quatered
water to cover
2 teaspoons salt
2 to 4 tablespoons butter
1 teaspoon salt
1/3 to 1/2 cup milk, cream or buttermilk
Boil potatoes in water with 2 teaspoons salt till fork tender.
Drain potatoes, reserving about 1/2 cup of water.
Using the trusty potato masher, mash potatoes. Add butter, 1 teaspoon salt, and the milk.
Add some of the reserved water if needed, to make a fluffier mashed potato.