Mashed Potatoes

total time:: 30 min

Makes 6 servings

Rich creamy white mashed potatoes have a subtle flavor that can be paired with almost any course. I have gone through a lot of variations on this basic recipe, from cutting the potatoes to speed up cooking, to using heavy cream or massive amounts of butter, but I always come back to this more basic method.

ingredients

12 medium yukon gold potatoes with peels on
4 C whole milk
8 tbsp unsalted butter
salt and pepper

directions

1
Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water and bring it to a boil. Continue boiling for 15 minutes more. When they are done the potatoes should offer no resistance to a fork.
2
When the potatoes are nearly done boiling use another pot to bring the milk and butter to a simmer.
3
Drain the potatoes, allow them to cool enough to handle them and remove the skins if desired. Return the potatoes to the large pot and mash them with a potato masher. Mashing them too much will only make them gluey, so go easy. If you have a hand turned food mill or potato ricer use that instead as it will result in creamier potatoes.
4
Add the milk and butter mixture very slowly, mashing it in as you go until the desired consistency is reached.
5
Season with salt and pepper to taste and serve immediately.