You can use whatever type of potato you like the best. This mashed potatoes recipe is from using a secret given to me by a chef in San Francisco. Surprisingly, the secret is not in the ingredients but rather the cooking time and size in which the potatoes are cut. This recipe will give you a delicious, fluffy batch of spuds!
You Will Need
6 
Good sized potatoes
3 oz Butter (add another oz. if ya' want)
2 Tsp Sea Salt (vary amount according to taste)
2 cloves Chopped Garlic (optional)
2 Tsp Chopped Chives (optional)
2/3 cup Milk
1 Large Pot for Boiling
1 Large Bowl for Mixing
1 Potato Masher
OK, here is the first important part: Peel, then cut the spuds into cubes about 1" by 1". They can be a little larger but not any smaller.
Next, get your boiling pot and put spuds in the pot, add 1 Teaspoon of sea salt, then fill the pot with water until the potatoes are covered by at least 2 inches. Then bring to a boil. The second important part is to boil the spuds for 60 minutes. This releases the starch and allows everything else to make them nice and fluffy. Make sure you keep an eye on the pot so it doesn't boil over. Starch can make a pot do that! Adjust heat if you need to.
For the final part, drain and rinse the spuds in hot water, then place them in your mixing bowl. Add the other teaspoon of sea salt and add your butter. Then Mash them up! Now add your optional ingredients(garlic,chives) if you wish and mash further, The last step is to add the milk and mash it up some more. Now get a big spoon and stir it all up until it's all really fluffy. Pour in some more milk if your mash isn't as fluffy as you would like and stir again. Enjoy!
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