Mashed Potatoes

4 to 6 servings
  • 2 pounds russet potatoes (about 4 medium), whole, scrubbed
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 cup unsalted butter
  • 3/4 cup whole milk
  • Freshly grated nutmeg (optional)
  • Freshly ground black or white pepper
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In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Do not cover. Lower the heat to maintain a simmer and cook until fork tender, about 45 minutes.

Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.)

Heat the butter and milk in the saucepan over medium-high heat until hot but not boiling. Add the nutmeg, if desired, stir into the potatoes. Season with salt and pepper, to taste. Serve immediately.


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    My son and daughter-in-law made these potatoes. I gave this recipe a 3 because they are a 5 for taste, but are a "heart attack on a plate", thus a zero for health. With the addition of either chicken or vegetable broth, the leftovers make instant potato soup. Here's how: scoop the leftover mashed into a saucepan, stir in broth to the consistency you like. Reheat. Cut up and add leftover vegetables such as asparagus. Sprinkle with finely cut fresh parsley. Ladle into bowls.
    Just what I was looking for. You took all the guessing out of making mashed potatoes and it was perfect. Creamy and tasteful, even when reheated.
    I grew up cutting potatoes for my mom in quarters. Then when I got married the way to do it was cutting in bite sized chunks. Both can leave potatoes water logged even after "shaking in a hot pan to dry" afterwards. Boiling whole with the skins on seemed to keep them very flavorful. I leave a little bit of skin on when mashing for that extra flavor. Also mashed by hand as I dont really like the super fine texture that a ricer leaves. I like a few small chunks left in. Very good basic recipe.
    This was a good and easy recipe. Classic mashed potatoes.
    Easy, simple, and very tasty...thanks
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