Oh So Creamy Mashed Potatoes

Step 1: Dice peeled potatoes into small cubes (the smaller, the faster they will cook and easier to mash - but don't make too small to drain when done!)

Step 2: Boil potatoes in herbed chicken boullion until very fork tender, then drain the boullion (don't need it again).

Step 3: Mash potatoes thoroughly over very low heat (I use a rounded potato masher to get into corners of pot - you can use a hand mixer if desired. With either method, get potatoes pretty well mashed BEFORE you add anything else).

Step 4: TURN OFF HEAT, and add everything else, stirring well. Season to taste. Once it's OK for your taste, you can quickly turn heat back onto high, stirring constantly, if you need to reheat before serving.

Step 5: Serve as is, or add whatever else you're into: granulated garlic, cayenne, paprika, scallions, crispy bacon bits, grated cheese (extra sharp cheddar is especially good). Or set up a semi-buffet where guests can choose what to add.

Step 6: These mashed potatoes freeze amazingly well, so you can make ahead of time, thaw in fridge, then reheat on stovetop adding a little water or half and half as needed to prevent sticking. I make ahead and freeze them this way in ziploc plastic freezer containers (pack until full, little space remaining at top of container). This is especially useful at holiday time when, on the day of the main event, I don't want my kitchen all messy from the preparation and cleanup associated with mashed potatoes.