1. Bring a large pot of water and salt to a boil; reduce heat to medium high
2. Peel and quarter potatoes OR wash potatoes well and quarter with skin on
3. Boil until fork tender (approximately 25-30 minutes) until a fork pierces potatoes without effort
4. Drain potatoes and set aside
5. Add milk, butter and cheese to pot and bring to a gentle boil
6. Return potatoes to pot and mash to desired consistency
7. Enjoy

To detail the origins of the mashed potatoes recipe, it helps to know that potatoes originated – not of Ireland – thousands of years to the Andes. From the Andes, potatoes found their way to Europe courtesy of the Spanish Conquistadors. From Spain, potatoes become an economical, plentiful food source and mainstay of European cuisine before booking steerage and making their way across the ocean back to North America.

That covers the origin of potatoes as a food source, but let's not kid ourselves, the origin of the mashed potatoes recipe likely dates back to the earliest cooking vessels and a cook who got distracted long enough for their potatoes to overboil and disintegrate on touch.

Often overlooked, potatoes are actually – when prepared thoughtfully – a healthy source of nutrition as they are low in fat and contain various nutrients including vitamins B6 and C, potassium and dietary fibers, in addition to complex carbohydrates despite their high calorie content – particularly when deep fried. To maximize the health benefits of roasted potatoes, they are best prepared with their skin on and roasting the little nuggets actually lends to better texture and taste.

More a more rustic mashed potato recipe – leave the skin on; for a more varied sensation on the palate – smash your potatoes instead of mashing them; and for a more flavorful mashed potato recipe – boil your potatoes with garlic cloves and mash those too!

Feeling a little creative? Your leftover mashed potato turns into a delicious potato soup with the addition of cream or milk and leeks and bacon. Reheat in a cheese sauce and you have the perfect cheat for a delicious perogies stuffing. Or add some flour, an egg and a little baking soda and your mashed potatoes recipe becomes gnocchi faster than you can say "Pinocchio". Finally, create "cordon bleu" croquettes with ham and cheese in the middle of your mashed potato croquette ball, dip it in egg and bread crumbs and bake, fry or air fry until golden brown all over.

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