- 6
- 65 mins
- 65 mins
4/5
(1 Votes)
Ingredients
- 2 pounds medium russet potatoes
- Kosher salt
- 1/2 to 1 stick unsalted butter, at room temperature
- 1 cup whole milk, warmed
- Freshly ground pepper
Preparation
Step 1
Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper.
Plan on 1/3 to 1/2 pound potatoes per person for your feast.
You'll also love
-
Hot Crab Dip in Rye boat 4/5 (1 Votes) -
Soup, White Bean and Pasta 4/5 (1 Votes)
You'll also love
-
Spaghetti with Arugula, Roasted... 4/5 (1 Votes) -
Bake-tastic Butternut Squash Fries... 4/5 (1 Votes)