Allow 1 to 1 1/2 medium potatoes per serving.
Peel potatoes, cut up, and boil about 20 minutes,
until soft.  Put potatoes in a large bowl to mash.
Save the potato water to use in the gravy or
soup.  I also take out about 1/2 cup of the water,
and add milk ( I use canned) to make about 1 cup.
I add the liquid while mashing as needed.  Add about
1/4 to 1/2 of a stick of softened butter.  Add salt and
pepper, to taste (or let people add their own).  Beat on
high until the potatoes are nice and fluffy (lumps optional).

Serve right away, or put a lid on the bowl, and keep
warm by setting the bowl in hot tap water in the
sink.  This is a tip from my 96-year old grandma
who made mashed potatoes for a crowd almost
every Sunday.

Potato Cakes

To leftover mashed potatoes, add one egg, and one diced onion
(or onion flakes).  Form into flat cakes about 2 inches in
diameter.  Cook like a pancake.  Fry in a little hot oil on both
sides until golden brown.  Add more oil as necessary.