Perfect Mashed Potatoes
- 3 pounds baking potatoes, peeled and cut into large pieces
- 3/4 to 1 cup milk
- 6 tablespoons unsalted butter, softened
- Salt and pepper to taste
Place potatoes in a medium pot and cover with cold water. Bring to a boil, lower heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes.
Heat milk in saucepan. Add hot milk to potatoes, over heat, until smooth. Add butter and beat until finely textured and fluffy
Recipe courtesy of Sara Moulton