Light Mashed Potatoes

Peel the potatoes, then cut them into chunks roughly the size of limes. Wash well. Place them in a small saucepan and add the water; if the potatoes are not just covered by the water, add a little more until they are. Stir in the 1 teaspoon salt. Place over high heat and bring rapidly to a boil.

As soon as the water boils, reduce heat, bring water to a rapid simmer, partially cover pot, and cook until the potatoes are tender, 25 to 30 minutes.

Remove potatoes with a slotted spoon, reserving the cooking liquid, and pass potatoes through a ricer. Stir 1-1/2 cups of hot potato cooking water into the riced potatoes. Whip briefly with the whisk. Season to taste with salt and pepper and serve immediately.