By Jean Doherty

In my opinion, the best mashed potatoes are made with “floury” types of potato (like russet), although “waxy” potatoes are sometimes used for a different texture. Butter, olive oil, milk or cream is usually added to improve flavor and texture, and the potatoes are seasoned with salt and pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, mustard, spices such as nutmeg, chopped herbs such as parsley or rosemary, or fresh thyme. A French variation adds egg yolk for pommes duchesse; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. In low-calorie or non-dairy variations, milk, cream, and butter may be replaced by soup stock or broth, as in this recipe where I use the water used to boil the spuds and then a little butter.

• 6 medium russet potatoes, peeled and cubed

• 1/4 cup butter (in fact, use as much or as little as you like)

• Salt

• Fresh ground pepper Place potatoes in a saucepan and cover with water.

Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain, but don’t discard the water. Add butter, salt and pepper. Mash, adding some of the water until light and fluffy, or to the consistency you want. You are the chef.

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641