having had nothing but vegetables, fruits, grains, and nuts for eight whole days, i find myself thinking of all my favorite comfort foods. could this mean that i'm  missing them? you better believe it. even though i don't typically like mashed potatoes (except for at thanksgiving, of course), i'm seriously craving some today. my kids have always loved their mashed potatoes-which means i've prepared them every which way you can imagine. i've tried cutting corners, and they've dutifully complained that my potatoes were too mushy, or sticky, or somehow just not right. eventually i broke down and purchased a nice little gadget, potato “ricer”-which other than taking up a bit of space in my cupboard, helps me make pretty good mashed potatoes almost every time. here's a run down:

• 4 pounds organic russet potatoes, peeled

• sea salt, freshly ground pepper

• 2 cups milk or 1 cup milk & 1 cup heavy cream

• unsalted butter

  serves 6-8 (give or take)

essential point #1: it is most important to begin with the right potatoes (ingredients are everything)-my preference is organic russet potatoes, which have high starch and low water content, and are great for baking, fries (any one actually dare eat/make those any more?), and mashed potatoes.

essential point #2: you should use a potato ricer.

1. wash and peel your potatoes, cut them into quarters (trying to keep sizes relatively uniform), then boil them in a deep pot with lightly salted water-keeping a close eye on the pot-the potatoes should be removed from the heat and drained before they start to disintegrate ( it can happen easily...trust me).

2. remove the potatoes as soon as they have cooked and tender, and allow all excess water to drain.

3. it is now time to rice the potatoes (unfortunately you can't wait for them to cool off)- this is a bit of a process as you put a few pieces of (hot) potatoes in at a time. it's nice if you can get some help with this if you’re making a huge pot for your thannsgiving celebration.

4. once you've riced all the potatoes, you put them back in the pot, and slowly add (as you fold or stir) either warm (this is important) milk, or a mixture of warm milk &  warm heavy cream (1 cup each).  you can use a whisk, but don't whisk for too long or the potatoes will turn starchy and sticky. add the liquid slowly so that you can tell when you've reached the right consistency. once the liquid and potatoes are fully incorporated and looking smooth, you're going to (be bad) and add the butter-i'll leave the amount up to you...but you know, the more the tastier (don't go over board).

5. add sea salt (remember the potatoes are already salted) & pepper to taste.

6. to make ahead: mashed potatoes are best when prepared right before serving. if you have to make them ahead, complete the process, then transfer to an oven proof dish, and keep at room temperature (not for too long). reheat in the oven (covered) before serving. if you slide a few slices of butter in before heating it makes for nice pockets of buttery surprise.