Measure out your butter and milk so it comes to room temperature.

Peel potatoes and cut into quarters. This is a great time to compost your peels. 

Place potatoes into a large pot or large saucepan and cover with cold water. Add 1 t of salt to the water.

Over medium-high heat, bring to a boil and cook until tender, around 15 minutes.

Drain potatoes and rinse. Add to a large mixing bowl. 

Mash potatoes by putting potatoes through a food mill or potato masher (or potato ricer, or strainer, or hand mixer). 

Don’t overbeat or the potatoes will become gummy. Beat just long enough to remove lumps.

Gradually stir in room temp milk, then fold in the butter with a wooden spoon.

Add your fresh herbs, 1 t of salt, vegan cheddar cheese, or other toppings, if desired.

Serve immediately. If the rest of your meal isn’t quite ready, keep covered on low heat so they stay warm. Add a T of your favorite milk if they start to dry out and fold in gently.

Topping ideas: lemon pepper, sun-dried tomatoes, capers, chopped black olives, sauteed mushrooms, dried chives, green onion, or tajin seasoning.