Place the potatoes in a medium saucepan and add enough water to cover them; add the salt and bring to a boil over high heat. Reduce the heat to low, cover and simmer for about 30 minutes, or until very tender; drain well. Return the potatoes to the saucepan over low heat. Mash with a potato masher or fork. Add the milk and butter and continue mashing until smooth and well-blended.

For Hot Pink Potatoes: Add 1 can (8 1/4 ounces) beets, drained, to the cooked potatoes and mash. For a smoother texture, puree the beets in a food processor before adding. For Green Potatoes: Add 2 whole, peeled garlic cloves to the potatoes before cooking. Thaw a 10-ounce package of frozen chopped spinach and squeeze dry. Add to the cooked potatoes and mash. Season with nutmeg. For Carrot or Parsnip Mashed Potatoes: Substitute 1 pound peeled carrots or parsnips, cut into 1/2-inch slices, for 1 pound of the potatoes. Cook parsnips along with the potatoes and mash as above until well combined.