8 to 10 red potatoes, quartered or 5 to 7 russet or Yukon gold potatoes, peeled and cut into 2″ chunks
1 teaspoon salt
1 teaspoon garlic salt
2 to 3 tablespoons butter, plus more for the top
1/4 to 1/2 cut hot milk
Chopped chives or Italian parsley
In a large pan, place potatoes with enough water to cover and a teaspoon of salt. Bring to a boil. Simmer for 20 to 30 minutes or until potatoes are really tender when pierced with a fork. Remove from heat and drain potatoes in a colander. Return potatoes to pan. Mash potatoes with a potato masher. Don’t use a mixer. Mix in butter, garlic salt and 1/4 cup hot milk. Add extra milk, a little at a time if you need to. Season to taste with extra salt and pepper if desired. Serve with more butter and chives or parsley on top.