Super rich mashed potatoes

I am a butter person. Don't like margarine, don't use margarine, don't buy margarine--except for one thing: mashed potatoes. For some reason, I really like the taste and texture of soft tub margarine in mashed potatoes.

I think mashed potatoes are an excellent side for many entrees, especially those that include gravy, and I get lots of compliments on mine and almost everyone asks how I make them. Well, here are my tips on making this simple dish really rich and tasty.

MASHED POTATOES

Peel and cut potatoes in small pieces. Start them in cold tap water and then bring to boil. Add some salt to water. Cook until fork tender. Drain well in a colander and then return to cooking pot and return to warm burner and stir constantly until moisture is cooked out. You want dry potatoes--not wet.

Add seasonings, whatever you like. I use kosher salt, garlic salt and seasoned pepper. I use quite a lot. Potatoes don't have much flavor by themselves. Then add soft margarine. Again, I use quite a lot: about a cup for 4 large potatoes. You can add some butter, too, but for my taste I think the margarine is important. Mash potatoes, seasonings and margarine with a hand masher until well mixed. Then add half and half, cream or evaporated canned milk--a little at a time while stirring with a spoon, until desired consistency. I think using a thick dairy product is important--I don't use milk or stock. I like the final product thick--not creamy, so I am careful not to add very much liquid.

Transfer to a serving bowl and sprinkle with paprika and a pat of butter for a colorful presentation.

Hold in a 200-degree oven, covered, if not serving immediately.

Notes: My son adds a couple peeled whole cloves of garlic to the cooking water. He also adds a dollop of sour cream along with the dairy liquid. You can use a ricer instead a masher for a fluffier result, but I like mine dense.

Well, this is our tradition, and I would like to hear yours. I'm always looking to make a good thing better.
--Pen