There are a few basic options when it comes to buying potatoes: baking, boiling, and all-purpose potatoes. All have different qualities when it comes to flavor and texture. Baking potatoes, such as Russets, are high in starch which creates light and fluffy mashed potatoes. Boiling potatoes, such as red potatoes, are considered waxy which means they hold their shape and may create lumpy mashed potatoes. All-purpose potatoes, such as Yukon Golds, fall in between boiling and baking potatoes in terms of texture. They do offer a butterier flavor than Russets. Use cold water and gently scrub the entire potato. Look for dark patches where dirt might have settled. If you wash the potatoes in a bowl of water, be sure to rinse them before cutting. Peel and then simply cut your potato into quarters or cubes. Very large chunks or halves will take a long time to cook. Try cutting your potatoes into cubes around a few inches in size. Place your prepared potatoes in a large saucepan and fill with cold water. The potatoes should be covered by an inch or two of water. Bring the water to a boil, then reduce the heat to a lively simmer and cook for 10 to 20 minutes. The potatoes are done when you stick a fork into them and they start to fall apart. You can salt your water for extra flavor, just as though you're cooking pasta. The potatoes will absorb the salt as they cook. Avoid using hot water and covering your pot with a lid. This will make the potatoes cook unevenly and can lead to gluey potatoes. While the potatoes are cooking, heat up chicken stock or milk until warm and get some butter out of the fridge. Use milk or cream for the creamiest mashed potatoes. Half-and-half is a great way to add buttery richness to your mashed potatoes. Heating your liquid will keep the mashed potatoes hotter for longer. Warm liquid is also absorbed better by the potatoes. Use a strainer or lift the potatoes out with a slotted spoon. Return the cooked potatoes to your pot on the stove. Add your room temperature butter and start mashing the potatoes. The best tool for creating creamy and fluffy mashed potatoes is a potato ricer. To use, simply fill the hopper, or bowl of the ricer, with your cooked potatoes and press down. The potatoes will be pushed through the small holes of the ricer. Gradually add some of your milk. Stir gently and add a bit more liquid if your potatoes are still loose. Keep adding liquid gradually until the potatoes bind together. Avoid adding all your liquid at once. You could end up with too much liquid which makes mushy mashed potatoes. Your potatoes will need more or less liquid depending on potato type and level of starchiness. Taste the potatoes and add salt, pepper, and/or more butter, as you like. Serve while they're still warm or keep covered until ready to eat. Minced chives or paprika make great garnishes for mashed potatoes.
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One-sentence summary -- Choose your potatoes. Wash the potatoes. Prepare your potatoes for boiling. Cook your potatoes. Prepare your liquid. Drain and mash the potatoes. Add your warm liquid. Season and serve.

Remove the nut and washers on each bolt and set them aside for final installation. The flange lip will have channels on either side, into which you can feed the heads of the 2 bolts. Position the bolts so that they are pointing straight up and are directly across from each other. If you've lost the new bolts, you can likely reuse the bolts from the old flange, provided that they're still in good condition. The lip of the flange should rest flush on the floor all the way around, while the neck of the flange should slide snugly into the pipe. Position the flange so that the protruding bolts are at the 3 o'clock and 9 o'clock positions (presuming that the back of the toilet will be at 12 o'clock). The neck of the flange should have a rubber gasket that creates a seal against the inside of the overflow pipe. If the lip of the flange won't rest flush to the floor all the way around, the flooring is likely warped or damaged due to water. You should do any needed floor repairs (or call in a pro to do them) before proceeding. Use a screwdriver (turning it clockwise) to secure the screws that came in the product package. There will be pre-cut holes in the flange lip where you should drive the screws in. Use a drill to create new pilot holes in the flooring, if needed. Existing holes from the previous flange may be in the same location but be too large to hold the new screws. If so, use a mallet to tap plastic wall anchors into the holes, then drive the screws through the flange lip and into the anchors. Most toilet flanges come with 4 screws, but yours may have more or fewer. Pick out any pieces of wax ring, loose screws or washers, etc. before removing the towel or shirt. Otherwise they may fall down the pipe. Don't plan on using this towel or shirt againjust toss it! Press the rounded side of the wax ring over the pipe stub that surrounds the opening on the bottom of the toilet. Press firmly all the way around the wax ring, but don't deform it. Pros usually prefer to apply the wax ring this way in order to guarantee a good seal around the toilet. However, you can also lay the ring (rounded side up) on top of the toilet flange, then set the toilet on top of it. If you're using the newer type of "wax ring" that is actually a rubber gasket, lay it rounded side up on the toilet flange and place the toilet on top of it.
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One-sentence summary --
Feed the included bolts into the new flange. Push the new flange on and into the outflow pipe. Drive screws through the flange lip and into the flooring. Remove the towel or T-shirt from the outflow pipe. Tilt up the toilet and push the new wax ring into place.