Ian's Mashed Potato Recipe

1. Rinse potatoes.
   1. Do not peel, skins are a great source of nutrients, and will soften & mash down well in the final product.
2. Chop potatoes into small cubes, about 1" a side or less preferred.
   1. The more consistent the sizing, the more evenly they will cook.
3. Add copper potatoes to a big stockpot and fill with filtered tap water, enough to cover.
   1. You should have a couple inches of headroom in the pot - if no and pot is too full, split into two pots. This will ensure things don't boil over.
4. Bring to a boil on stovetop over medium-high heat (may take ~30mins due to large volume of water). Once boiling, cook for ~10 more minutes until potatoes have softened.
   1. To check doneness, use a slotted metal spoon to (carefully!) fish out a larger chunk and stab it with a fork or spoon. The utensil should pass thru with no resistance.
5. Drain potatoes in large colander. Careful, this releases a lot of steam! Return to pot and begin mashing. Add a little water/plant milk to facilitate mashing, but don't drown the potatoes by adding all at once. Periodically scrape the sides/corners as these tend to accumulate chunks. Keep mashing and adding a little liquid until a smooth, fluffy consistency is achieved.
6. Season with:
   1. Plenty of salt
   2. Plenty of garlic powder
   3. A little black pepper
   4. A little paprika (the secret weapon)
7. Serve!