Haha, I was trying to post a summary vs rehashing one of the million recipes you can find on the Internet. Let me try restating them a bit more explicitly:
- Start softening your desire amount of butter in the bottom of the stand mixer. If you don’t have a stand mixer, put the butter in the bottom of a large bowl. Set aside
- Optional: add minced rosemary and/or roasted garlic and such to the bowl
- Add cold water to the pot you’re going to boil your potatoes in. Large pot = good. Add salt to this water if desired
- Get a cutting board, a potato peeler (optional), and a knife. Chef knife = good
- Peel potatoes with a knife or a potato peeler. The only exception I make for this is for red potatoes, but even then I peel half
- Dice the peeled potatoes using the knife and cutting board. Add to the pot from step #2
- Put pot on stove and bring to a boil using high heat
- Boil the potatoes until they cleve cleanly with a fork. You’re not going for mush/butter soft, but you also don’t want a crunch as you slice them
- Drain the potatoes and dump them in the bowl from step 1. Let rest a few minutes to soften the butter.
- Mash some to make sure the butter is melted
- Add milk as necessary and mash. Don’t overdo the mashing!
Certification to be a bartender? Where at? I worked in the restaurant business for a decent amount of time when I was younger. The restaurant I worked at had a training regime for bartenders so they would learn how to pour accurately and learn the recipes for a ton of drinks, but it wasn’t mandated by the government. Front of house staff from several establishments in the area would hang out and our restaurants were far more lax.