Perfect Mashed Potatoes

Peel and quarter potatoes. You want potatoes to be the same size. Place in a large pot and fill with enough cold water to cover. Add 1 teaspoon salt. Cook on medium-high heat until fork tender, about 30 minutes. Do not overcook! The potato should slide off of the fork, but not start to crumble.

Remove from heat and drain potatoes into a colander. If you are making a gravy save the potato water, that starchy goodness is like gold!

Pour potatoes back into the pot and add butter. With a good potato masher, one that has the square holes not those wavy lines, mashed that butter into the potatoes. Mash until you have removed all of the chunks. Add milk, remaining teaspoon of salt, pepper, and nutmeg and whisk to allow some air in and potatoes become fluffy. I whisk until you have nice, fluffy-looking potatoes but there is still some heft to them. Over-whisking will make them thin and runny.