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Recipe Category: Side-Dish
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Classic Mashed Potatoes Recipe
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
- Place the potatoes in a large saucepan and add enough cold water to cover them by a good inch
- 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
- 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
- Set aside near the sink (or wherever you’ll be working), and have the butter there too
- Put a colander in the sink and drain the potatoes thoroughly, then immediately return them to the hot empty pot
- Throw in the butter, and begin mashing with the masher
- 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
- 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
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