The Czech’s are good with a potato.  This simple recipe is a pleasant complement for an infinite list of meals.

• Peel 4- 5 medium potatoes, preferably Yukon gold, or russet
• Rinse and quarter, rinse well again (to remove excess starch)
•  For the pot: use the smallest pot possible- you want the potatoes just covered by water, with about an inch of space for boiling:
• cover the potatoes with cold water
• bring to a boil over high heat, covered
• add salt- more than for rice; less than for pasta
• reduce heat; simmer for approx 10 minutes, partially covered, until a knife can be easily inserted into the middle of a potato
• Strain into a colander; using the same pot (do not even rinse out the pot), press the potatoes through a ricer (or just mash the damn things), back into the pot
• Make a well in the middle of the potato matter; add between one and two tablespoons of butter (adjust for how rich/fat/creamy); add a quarter cup of milk; put back on stove over low heat until butter softens; then mix into the potatoes. They are now done, or, at this point, you can add: a tablespoon of sour cream, and/or any herb you like (we love fresh basil) and mix.
• serve with rizky, karbanatky, (I don’t know Czech for ‘serve with any thing’; leftovers are great with breakfast- make a patty, cook in hot oil and butter; takes a little longer than frying an egg).