Best Mashed Potatoes

Classic Mashed Potatoes

Classic Mashed Potatoes

Ingredients

Makes 4 To 5 Servings

• 3 pounds potatoes, peeled (or not) and cut into 2-inch chunks
• 1 cup milk (can be part cream)
• 3 tablespoons butter
• 1¼ teaspoons salt
• freshly ground black pepper

Method

1. Place the potatoes in a large saucepan and add enough cold water to cover them by a good inch
2. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 15 to 20 minutes, or until falling-apart tender

Literally.cook them until a fork inserted into any of the pieces causes the potato to split

1. During the last few minutes of simmering, heat the milk and/or cream either in a saucepan over low heat until bubbly around the edges and warm to the touch (but not boiling, which can cause it to curdle) or for about 45 seconds in a microwave oven
2. Set aside near the sink (or wherever you’ll be working), and have the butter there too
3. Put a colander in the sink and drain the potatoes thoroughly, then immediately return them to the hot empty pot
4. Throw in the butter, and begin mashing with the masher
5. When the potatoes are about halfway mashed, pour in the heated milk or cream plus the salt and some black pepper to taste, and keep mashing, scraping, and stirring
6. When the mixture is done to your liking (don’t try to get it perfectly smooth, or it will have cooled down too much), transfer it immediately to a heated bowl or plates and serve right away