Mashed potatoes

 Mashed Potatoes
3-4 large potatoes
1/2 cup margarine or butter
1 tsp salt
1/2 tsp pepper (I've tried using white pepper so the flecks wouldn't show, but it's too harsh, so I live with the flecks).
optional-1 tsp dill or rosemary

Another lower calorie option is to reduce the butter to 3 tbsp, and add 1/4-1/2 cup of chicken or vegetable broth.  Surprisingly tasty without the added butter.

Peel and chop potatoes into like size pieces, and place in boiling water.  Depending on the size of your pieces, will vary how long to boil.  Boil until the potatoes are soft and easy to almost mash in the water. Drain, and place in a mixing bowl.  You can use a mixer, but it tends to make the starches activate and risk making it gluey.  The best item to use is an old fashioned masher, or a potato ricer.  Add a couple of tbsp of butter and start mashing.  I find a circular motion around the bowl, and some up and down mashing does best.
When almost all mashed all the rest of the butter, the salt, pepper, and herbs.
Do ahead tip-at this point, you can place cling wrap on top and refrigerate if necessary and reheat in the microwave without losing any taste.