Perfect mashed potatoes are wonderful! The trick is to use the right potato with the right starch content. I find that the red-skinned potato or the Yukon gold works best! I also add egg to my mashed potatoes, but you can omit them if you prefer.
2 pounds potatoes; peeled and diced
4 Tablespoons butter
About ¾ cup warm milk
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 whole raw eggs (optional)
A few sprigs fresh parsley; chopped
Place the potatoes and the whole eggs (optional) into a large pot and cover with cold water. Place the pot over high heat and bring to a boil. Reduce heat to medium-high and continue to gently boil until potatoes are fork tender. Do not overcook!
Remove 4 Tablespoons of the water from the pot and set aside. Drain the potatoes through a colander.
Remove the eggs and run under cold water. Peel the eggs and chop fine.
Place the potatoes back into the pot or into a mixing bowl. Add the reserved liquid, the butter, ½ cup of the milk, salt, pepper and the chopped egg.
Use your hand mixer on the lowest speed and begin to mix the potatoes. Continue to add the milk until a smooth creamy texture is achieved; you might not use all of the milk.
Taste the mixture and add additional salt and/or pepper if desired. Use a spoon and stir in the chopped parsley.