The cooking forum requests thread!

[Belmit]

OK, here's a complete dunce question. What is a foolproof method for creating no-frills mashed potato? Mine always ends up soaked through with water, leaving the mash 'cloudy' but not in the light, fluffy way. The closest analogy I can get to is when ice cream melts and refreezes. It's still ice cream, but useless. Am I simply overcooking the potatoes, or maybe using the wrong type?

I don't necessarily need any tips on what to add in terms of milk, cream, herbs etc., just some sort of idea of how to get from raw potatoes to cooked, mashed up potatoes that could be served on their own if need be. It's probably my biggest failing in the kitchen and tarnishes any dish it encounters.

Edit: I've just realised this wasn't really the point of the thread, but if someone wants to make some basic mash for the purposes of educating me then go for it.