Mashed Potatoes

Ingredients
Potatoes, skinned and cut
Oil, margarine, or butter
Salt
Milk

Directions
1. Boil water.
2. Drop skinned cut (halved if potato is small) into the boiling water.
3. Add a small amount of oil, margarine or butter to the water to help with the froth.
4. Add a small amount of salt to lower the boiling point of the water so the vitamins are not cooked to death.
5. Cook until the potato can be pierced with a fork or knife.
6. Drain the water using a colander and put the potato water in a jar for future use. (If you freeze the potato water, leave 1/4 of the jar empty for the water to expand when frozen. This water is great for soups, rice, gravy and to reconstitute mashed potatoes.)
7. Mix, mash or blend the mash potatoes. If they are beaten to hard (sometimes the cook wants to have no lumps and this might happen) the mashed potatoes changed texture. You can still eat them if they are "glutenny" and no one will notice.
8. Add warmed milk and a little salt to taste to the potatoes. You will see when you have enough milk. If you did not warm enough milk, just add the cold milk. The potatoes will still be warm.