Mashed potatoes

 Mashed potatoes are easy to make from scratch but there is some science behind them. Most people buy and use russet potatoes for mashed potatoes. They are cheap and well suited to be mashed. I personally like red potatoes. The chemical difference is in how the glucose molecules are arranged. In russet potatoes you have long straight chains (amylose) which make it light, fluffy, dry, mealy, and starchy. Red potatoes are called "waxy" because they have glucose in chains with many branches (amylopectin). They hold their shape better when cooked and can't absorb as much liquid. If you want to add tons of butter and milk go with russet, if you want minimal butter and mashed potatoes that aren't grainy go with red.

Ingredients:
5lb bag of red potatoes (About $4-$5)
1 [8oz] plain cream cheese (whipped or not, about $3)
1 TB salt -- kosher strongly recommended
1 tsp black pepper (add more to taste)
1 tsp garlic powder (add more to taste)
1 tsp onion powder (add more to taste)
cheese + paprika for topping

(these pictures were quickly taken with a cell phone)

 cut potatoes into quarters and boil for 20 minutes or until tender

Salt, pepper, cream cheese, shredded cheese

After potatoes are cooked, drain water to a separate bowl. Add cream cheese, salt, & pepper (garlic/onion powder too).

Mash the potatoes until mixed. Pour some of the water back in if too thick.

Sprinkle shredded cheese and paprika. Broil for a couple minutes and serve.