This is what you will need for 3 people:
1 potato for each person being served
About 2 tablespoons butter, maybe more, depends
1-2 tablespoons milk or cream, maybe more, depends*
Salt and pepper to taste
*NOTE: Milk is perfectly fine. I had cream already in the fridge so I used some of it up. That is the ONLY reason I used cream this time. Normally and usually I use milk.
Put a large pot of water big enough to hold all of the poatoes up to boil.
In the meantime, peel the potatoes. When the potatoes are peeled dice into cubes. I do that the following way:
Cut the potato length wise into 4 pieces.
Then cut each of those pieces into 4 slices. Then cut those slices into cubes.
I like to cut the potatoes into small cubes. My mother cut them into big chunks. And it took forever for them to cook. The smaller cubes take much less time. Depending upon the type of potato cooking time is around 15-20 minutes or so. Test them with a knife or a fork to be sure. They should be tender enough to mash.
When the water is boiling add some salt and the potatoes and cook the potatoes until tender.
When the potatoes are ready here is what you will need to mash the potatoes, unless you want to use a hand mixer. A mixer is best if you are making potatoes for lots of people. But for 2 or 3 like I am making I prefer by hand. For that you will need a large bowl, a hand masher, and a wooden spoon.
When cooked through drain the potatoes.
Add a little of the butter to the mixing bowl, then add the potatoes. Start mashing. Mash until the potatoes are as smooth as you can get them. By the way, mashing potatoes is a good way to get rid of stress. Just mash those sweet things and you will feel stress melt away.
Then add the rest of the butter, some cream starting with about 1 tablespoon and some salt and pepper.
Using a wooden spoon, (I have found a wooden spoon to be the best way to whip the potatoes.) whip the potatoes until smooth and fluffy. You may need to add a bit more butter and/or cream.
This next picture is how the potatoes look after whipping with the wood spoon. If necessary to get out any lingering lumps mash with the masher again and whip a bit more with the spoon, adding a bit more butter and/or milk if necessary.
And that’s all there is to mashing your own potatoes.