Mashed Potato Hints

Use about ½ pound of raw potatoes per person.
Cut the potatoes into small, similar-sized hunks for faster cooking.
Rub a little butter or margarine around the top edge of the pot to prevent the potato water from boiling over.
Add a teaspoon or less of vinegar to the water when boiling to help the potatoes maintain their color.
Drain the potatoes thoroughly and allow them to dry out a little by putting them back in the hot pan and setting it on the burner on low for just a few minutes. This helps pull moisture out that can make mashed potatoes gummy.
Use whole milk or even half and half for creamy texture.
Warm the milk before adding it to the potatoes.
Add a little cream cheese when blending for extra creaminess.
Use an old-fashioned hand masher rather than a mixer, especially for smaller quantities.
Add just a pinch of baking soda while mashing the potatoes.
If you want to mash the potatoes ahead of time, just prepare and put them back in the pot. Cover it with a wet tea towel rather than using the pot lid. Place the pot into a larger container of hot water, letting the water come up around the smaller pot about half way OR, put the mashed potatoes in a crock-pot, on low. If needed, stir in a little more warmed milk just before serving.