One thing that never goes to waste around here is mashed potatoes.
Meals have been had with just a warm bowl of them and a ladle of gravy.
It’s comfort food of the highest order but no one in this house ever makes them except me.
(that’s intentional, I think)
There’s no great mystery to mashed potatoes and I welcome any ideas you readers may have.
This is a basic recipe folks and I expand on them whenever I feel the need to be creative.
(serves 5-6)

You will need:

4lb. Idaho or Russet potatoes
1 stick of butter (I never said they were healthy)
1/2 – 3/4 cup sour cream
2 tbls. salt (celery salt is  nice for a change)
1 tsp fresh cracked pepper
1/2 tsp grated nutmeg
1/2 cup of milk or light cream

Peel potatoes and quarter.
Place in large pot with cold water and heat on high.
When water comes to a boil, turn down slightly and put timer on 20 minutes.
Make sure the spuds don’t boil over.
Drain and add back to pot.
Add butter and spices and mash for 2-3 minutes.
Add sour cream and milk (or light cream)
and mash to desired consistency.
Sample for taste and sample again.
Ask spouse or children to taste. (Everyone will be glad to lend a hand here)
Adjust spices according to your preference.

Enjoy,

Dad