Eat Together, Make Life Delicious...

My sister loves mashed potatoes. Growing up, she requested mashed potatoes morning, noon, and night. As it turns out, my oldest daughter is also a fan, but only at dinner time, and served like ice cream scoops. Ok. That's easy enough.

Mashed potatoes can be a tricky dish to pull off, mostly because if you work the potatoes too long they can get a little glutinous. Mash the potatoes just enough to bring them together. Mash potatoes are very versatile and never have to be served the same way. Mix in roasted garlic, herbs, shredded cheese and even purred veggies, such as sweet potatoes and roasted cabbage. Anything goes; the trick is to simple combine flavors that compliment each other.

Mashed Potatoes
Makes about 6 cups

3 pounds russet potatoes, peeled and quartered
¾ cups whole milk (or heavy cream for extra flavor)
1 stick unsalted butter (8 tablespoons)
2 teaspoons kosher salt, plus more for seasoning
Freshly ground black pepper, to taste

Place the potatoes in a large pot and cover them with water. Place the pot over high heat. When the water boils, reduce the flame to a simmer and cook the potatoes for about 15 minutes or until they are tender.

Meanwhile, in a small saucepan, combine the milk, butter, and salt over medium-low heat and let the butter melt.

When the potatoes are tender, drain them thoroughly, and return the potatoes to the pot. Pour in the warm milk and butter and mash the potatoes with a potato masher until smooth. Taste the potatoes and add extra salt if required. Add a few grounds of fresh pepper and serve immediately.

Labels: Comfort Food, Mashed Potatoes