6 potatoes
Salt
Half & half
Paprika
Butter

EQUIPMENT:

1 lg. saucepan
Potato masher

Peel and quarter the potatoes and then cook them in boiling water. Add a touch of salt to the water, about half a teaspoon. Really cook the potatoes all the way through. Drain off the water and shake the pan over the heat to dry the potatoes. They are ready for the next step when they look floury. Add about 1/4 cup half & half and mash with a hand masher until the potatoes are fluffy. Serve with a sprinkle of paprika and a dollop of butter.

Note: Grandma used the milk from the top of the bottle, I use skim milk. I think the key is to really cook the potatoes and then to get them floury before mashing them.