Mashed Potatoes cooked in milk
I saw this on one of the cooking shows, tried it and really can tell the difference in my potatoes - - - enjoy!
- 3 1/2 pounds white, red, or Yukon Gold potatoes peeled and quartered
- milk or heavy cream (which ever you have handy)
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup whole milk or heavy cream, warmed (this I eyeball)
Adapted from keyingredient.com
Place potatoes and salt in a medium pot, cover with 2/3 water and milk/cream to 2 inches from top, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain,
Combine potatoes, butter, milk/cream with either a potato masher or electric mixer. You have to judge the smoothness you like.
If you need to reheat the potatoes return to pot, and place over medium heat. Add 1/4 cup or so cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.