Perfect Mashed Potatoes
Another classic dish for your Thanksgiving meal. Be sure to save the leftovers as this makes the perfect topping for a Pilgrim’s Pie the following day.
Makes about 12 servings
5 pounds Russet potatoes
2 teaspoons salt
10 tablespoons unsalted butter, softened
about 2 cups milk or heavy cream, warmed (I use a combination of both but you can also use low-fat milk for a healthier version)
salt and pepper to taste
Peel potatoes and cut into 1 1/2-inch chunks.
Place potatoes in a large pot and add COLD water, enough to cover potatoes by about 1-inch.
Stir in salt.
On medium heat, bring potatoes to a low boil, uncovered, and cook until tender, about 8-12 minutes.
In small saucepan, on very low heat, simmer milk or cream until hot. Set aside.
Drain potatoes and pass through a ricer, food mill or china cap back into large pot. (You can also go “old-school” and use a potato masher- won’t be as creamy, but still effective.)
Working quickly, gently fold in softened butter and add milk or cream slowly until you’ve reach desired consistency. (You may not need to use all of the milk or cream.)
Season with salt and pepper to taste and serve immediately.
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