Perfect Mashed Potatoes

Ingredients:

8 to 10 potatoes, quartered or 5 to 6 medium russett or yukon gold potatoes, peeled and cut into 2" chunks

1 teaspoon salt

1 teaspoon garlic salt

Black pepper

2 tablespoons butter, plus more for the top

1/4 cup hot chicken broth

1/4 to 1/2 cup hot milk

Chopped chives or parsley

Directions:

In a large pan, place potatoes with enough water to cover, and teaspoon of salt, bring to a boil.  Reduce heat to medium, cover and cook 15 to 20 minutes or until potatoes are tender when pierced with a fork.  Remove from heat and drain potatoes in a colander.  Return to saucepan, heat over medium-low heat about 1 to 2 minutes to dry potatoes, stirring occasionally.  Mash potatoes with a potato masher, potato ricer or fork.  Don't use a mixer.  Mix in butter, garlic salt, broth and 1/4 cup hot milk.  Add extra milk, a little at a time, if necessary for desired consistency.  Season to taste with extra salt and pepper if desired.  Garnish with more butter, chives or parsley on top.