Classic Mashed Potatoes
ingredients
- 4 pounds russet potatoes, peeled and cut in half (about 6 potatoes)
- 8 tablespoons (1 stick) unsalted butter, cut into chunks
- 3/4 cup whole milk
- Salt and freshly ground black pepper to taste
- Chive Oil
directions
- 1
Place the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a low boil and cook, uncovered, 25 to 30 minutes, until the potatoes are tender when pierced with the tip of a sharp knife.
- 2
Drain the potatoes and return them to the saucepan while still warm. Add the butter and milk and mash with a potato masher until all the butter and milk are incorporated and the potatoes are creamy. (Note: If you like smooth mashed potatoes, use an electric hand mixer instead of a masher and beat until smooth.) Season with salt and pepper; drizzle with Chive Oil, and serve immediately.
Source: The Foster’s Market Cookbook by Sara Foster with Sarah Belk King. Copyright © 2002 by Sara Foster with Sarah Belk King. Published by Random House Publishing Group. All Rights Reserved.
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