Perfect Mashed Potatoes
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.25 cups
Whole MilkDirections:
1
Bring large pot of salted water to boil
2
Add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes
3
Drain potatoes; return to pot
4
Toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes
5
Heat milk with butter in small saucepan over medium heat until butter is melted; set aside
6
Using potato ricer, press potatoes and garlic into large bowl
7
Add milk mixture; stir to blend
8
Season to taste with salt and pepper
9
DO AHEAD: Can be made 2 hours ahead
10
Transfer to microwave-safe bowl; let stand at room temperature
11
Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes
12
Bring large pot of salted water to boil
13
Add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes
14
Drain potatoes; return to pot
15
Toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes
16
Heat milk with butter in small saucepan over medium heat until butter is melted; set aside
17
Using potato ricer, press potatoes and garlic into large bowl
18
Add milk mixture; stir to blend
19
Season to taste with salt and pepper
20
DO AHEAD: Can be made 2 hours ahead
21
Transfer to microwave-safe bowl; let stand at room temperature
22
Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes