Creamy Mashed Potatoes
Seasonal - Winter/Holiday
Audio By Carbonatix
By Aimee McCullough, Editor in Chief
Creamy Mashed Potatoes
Serves 8 to 12
Ingredients:
- Kosher salt and freshly ground pepper
- 3½ pounds russet potatoes, peeled and diced into 2-inch cubes
- 1 cup unsalted butter, softened
- 1 cup whole milk, warmed
A few notes on making this:
- This is a classic recipe, but you could certainly add roasted garlic or leeks, or any other herbs/seasoning you like.
- a ricer ensures super smooth potatoes without having to mash or beat them too much, which can make them gluey.
- Have the butter and milk warmed and ready to add when the potatoes are boiled so there isn’t a temperature difference.
- potatoes must be kept warm or they can grow bacteria. Keep these warm in a low oven, or if you make them ahead, refrigerate them until you’re ready to eat, and reheat them on the stove.
Directions:
- Peel potatoes and cut into 1-2 inch cubes.
- Place in large pot and fill with enough water to cover potatoes by about an inch. Add 3 teaspoons of salt.
- Bring to a boil over high heat, then reduce the heat to low and simmer until the potatoes are fork tender, about 15 minutes.
- Drain. Then press through a ricer or food mill into a large bowl.
- Add the butter and milk to the bowl and stir with a spatula/mash with a masher (or beat with an electric mixer). Season with salt and pepper, and beat to desired consistency.
