2 pounds potatoes, about 8 medium

1/3 to ½  cup milk

¼  cup butter

Salt and pepper

1. Peel potatoes and quarter. Place in a medium saucepan; add water and a few teaspoons of salt. Bring to a boil; cover and cook for 15 to 20 minutes, until tender. Drain well.
2. Heat milk and butter together; pour over hot potatoes. Beat potatoes in saucepan over low heat with electric hand-held mixer on low speed until broken up.
3. Add hot milk and butter; beat on high speed until fluffy, scraping sides and bottom of pan occasionally.

Specialty versions to spruce up basic whipped potatoes

Carmelized onion and goat cheese

4 medium vidalia onions; carmelized

1 pound goat cheese

Sundried tomato and chive

2 cups sundried tomatoes; rehydrated and chopped

1 cup fresh chives; snipped

Loaded baked potato

2 cups crispy bacon; chopped

2 cups shredded cheddar cheese

1 cup fresh chives; snipped

1 cup broccoli florets; blanched and drained

2 cups sour cream

Roasted garlic and vegetable mashed potatoes

3 head garlic; roasted until carmelized

1 red pepper; roasted and chopped

1 green pepper; roasted and chopped

2 cups mushrooms; sliced, sautéed and deglazed with brandy