The most important and essential component to great mashed potatoes is flavor. You may prefer smooth or chunky mashed potatoes, but they must be flavorful. This recipe delivers consistent results for creamy, smooth and delicious mashed potatoes. From here, you can add cheese (maybe a little goat cheese), herbs, bacon or any other additional flavors you love.
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil.
Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander.
Place a food mill fitted with a small disc/blade over a heatproof bowl.
Process the potatoes through the food mill, turning the handle back and forth.
As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula.
Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
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Kosher salt
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3 pounds boiling potatoes, such as Yukon gold, peeled
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1/2 cup whole milk
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1/4 pound (1 stick) unsalted butter
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3/4 to 1 cup buttermilk
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1/2 teaspoon freshly ground black pepper
Instructions
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In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil.
-
Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
-
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
-
As soon as the potatoes are tender, drain them in a colander.
-
Place a food mill fitted with a small disc/blade over a heatproof bowl.
-
Process the potatoes through the food mill, turning the handle back and forth.
-
As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula.
-
Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Notes
Adapted From | Ina Garten
Nutrition
Serving Size: 4-6
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