Ingredients
- 2 pounds russet potatoes (about 4 medium)
- 1 1/2 teaspoons kosher salt, plus more for cooking the potatoes
- 4 to 8 tablespoons unsalted butter
- 3/4 to 1 cup whole milk
- Freshly ground black pepper
Directions
Lightly scrub the potatoes. Put them in a large saucepan with cold water to cover by about 3 inches and season generously with salt. Bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook until the potatoes are fork tender, about 40 to 45 minutes.
Drain the potatoes in a colander in the sink. Let the potatoes cool just until you can handle them--hot potatoes make better mashed. Meanwhile, melt the butter in the pan over low heat.
Hold the potatoes in a towel or in a kitchen glove and gently peel the potato skins off with a knife or your fingers. Quarter the potatoes and put then in the pan.
Heat the milk in a microwave-safe measuring cup or bowl until hot. Mash the potatoes with the butter with a fork or potato masher if you have one, until most of the lumps are gone and the potatoes are smooth and fluffy. Then stir in the milk, until the mashed potatoes are light and smooth, if there are still lumps paddle them smooth with a wooden spoon. Season with 1 1/2 teaspoons salt or to taste, and pepper, to taste. Serve immediately.
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By kelenowens_11680684
douglasville, GA
on May 06, 2009
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ok so i am making a big dinner for my mom for mother`s day this and meatloaf and for dessert lemon pie yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!
By jdenison_9492856
chicago, IL
on January 17, 2008
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But you can do better. My mashed potatoes are consistently rated the best in my family. Here's my secret. First of all 40 to 45 min is waaayyy too long. My mashed potatoes (I'm at avg. altitude cook in about 20 to 25. Very important, use a good quality pot-a cheap restaurant one is fine, heavy aluminum is best, and COVER it! Add water until the potatoes are nearly covered. Cut into large cubes. Another important point, keep the skins on and use Idaho potatoes--russets. Then add milk, butter and sour cream. The sour cream adds tartness to bland potatoes. Add grated cheese if you like--sharp cheddar. Add the sour cream first (a good dollup and then add the milk. I use a Kitchen Aide whisk for best results (I know they bend the whips up in a few years, but it's worth it for best mashed potatoes--buy more whips on ebay cheap.
By nesy50_5938624
waco, TX
on June 05, 2007
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This recipe is very simple and easy. Just what I was looking for. I would imagine that you could add other ingredients such as garlic,parsley or even cheese.
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