Master Recipe for Mashed Potatoes

By deanarrca

Ingredients

• 2 lbs. Russet or Yukon Gold
• potatoes, peeled, eyes and blemishes
• removed, cut into 2-inch chunks
• 3/4 teaspoon salt, total
• 6 tablespoons butter, softened
• 1 cup whole milk or half-and-half,
• warm
• Ground black pepper to taste

Details

Servings 6

Preparation

Step 1

If youʼre serving mashed potatoes with sauce
or gravy, this is the recipe you want. It delivers
spectacularly smooth, fluffy potatoes, not too
rich and not too assertively flavored. Consider
one of the variations when the mashed potatoes
will stand alone.

1. Put potatoes in a large saucepan; add cold
water to cover and ½ teaspoon salt. Bring to boil
and continue to cook over medium heat until potatoes
are tender when pierced with a knife, 15
to 20 minutes.
2. Drain potatoes well and return pan to low
heat. Rice or strain potatoes into pan if using
these methods. With whisk or a wooden spoon
blend in butter, then hot milk. Or, return potatoes
to saucepan; mash over low heat with a
potato masher, adding butter as you mash. Stir
in warm milk. Season with ¼ teaspoon salt
and a pinch of black pepper, or to taste. Serve
immediately.