Mashed Potatoes
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
42
Spice
62
Sweetness
39
Sourness
28
mins
Prep time (avg)
2.4
Difficulty
Ingredients:
1 cup
Unsalted Butter3 cup
Whole MilkDirections:
1
In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover
2
Bring to a boil over high heat
3
Do not cover
4
Lower the heat to maintain a simmer and cook until fork tender, about 45 minutes
5
Drain the potatoes and return them to the pan
6
Swirl the pan over medium heat until the skins are dry, about 1 minute
7
Halve the potatoes crosswise
8
Put the halves in a ricer cut-side down and press the potato through the ricer into a bowl
9
The flesh should easily pass through the holes and the skins remain in the ricer
10
Discard the skin, and repeat with the remaining potatoes
11
(Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher
12
) Heat the butter and milk in the saucepan over medium-high heat until hot but not boiling
13
Add the nutmeg, if desired, stir into the potatoes
14
Season with salt and pepper, to taste
15
Serve immediately
16
For Variations: Add: Prepared horseradish Blue cheese Roasted garlic Chopped fresh herbs Prepared pesto Real bits of bacon Use olive oil instead of butter Prepared wasabi