Title: Down-Home Mashed Potatoes
 Categories: Potatoes
      Yield: 1 servings
      1    11-ounce potato per person
      1 tb Butter for each potato
           Milk as needed (1/4 to 1/2 cup per potato)
           Salt and white pepper, to taste
           Paprika, for garnish
  Mashed potatoes need not be perfectly smooth; in fact, a few small
  lumps improve the texture.  Nor should the milk be premeasured and
  heated: The quantity needed will depend on the type and age of the
  potatoes. (Mealy baking potatoes that have been stored for a long
  time take more milk than new potatoes.) just pour milk in gradually,
  beating after every addi- tion, until the potatoes are just right.  A
  few minutes in the oven before serving will reheat and puff up the
  potatoes .
  1.  Bring a large pot of salted water to a boil.  Meanwhile, peel
  potatoes and quarter or halve them (depending on size).  Drop
  potatoes into the pot as they are peeled, even if water is not quite
  boiling yet. Cook potatoes over high heat until fork tender (about 25
  minutes after water comes to a boil).  Some pieces can be left a
  little underdone. Drain well.
  2.  Place potatoes and butter in a large bowl.  Using a potato masher
  or fork, coarsely mash them together.  Make a well in the center and
  pour in a small amount of milk.
  3.  With an electric mixer (not a blender or food processor, which
  will turn potatoes into a starchy goo) beat potatoes, adding more
  milk a little at a time as needed, until the desired texture is
  obtained. Tasting carefully, add salt and pepper.  At this point,
  potatoes can be set aside, uncovered, until the rest of dinner is
  nearly ready. one half hour before serving time, preheat oven to 350F.
  4.  Mound potatoes in an oven proof casserole, sprinkle with paprika,
  and bake uncovered for 20 minutes.
  From "Regional American Classics", California Culinary Academy,
  Chevron Chemical Company, 1987.