Mashed Potatoes - Master Recipe

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs russet potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks. if using russets, they can simply be bak or 2 lbs yukon gold potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks
• 3/4 teaspoon salt, total
• 4 ounces butter, softened
• 1 cup whole milk or 1 cup half-and-half, warm
• ground black pepper

Recipe

• 1 put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.
• 2 bring to boil and continue to cook over medium heat until potatoes are tender when pierced with a knife, 15 to 20 minutes.
• 3 be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash.
• 4 cook them just until a thin-bladed knife meets a bit of resistance.
• 5 it is also important to drain the potatoes well after cooking to prevent gumminess.
• 6 drain potatoes well and return pan to low heat to dry thoroughly.
• 7 using a ricer, rice potatoes into pan.
• 8 with a wooden spoon blend in butter, then warm milk or half-and-half.
• 9 season with 1/4 teaspoon salt and a big pinch of black pepper, or to taste.
• 10 serve immediately.