Mashed Potatoes

Mashed Potatoes – I think Yukon gold potatoes make the best mashed! Peel and rinse about 3lbs of potatoes (a little more than half a 5lb bag) Cut into even pieces. I like to half or quarter mine depending upon how big they are. Fill a large pot with water and add 2 tbs of salt. Cook potatoes until fork tender – a bout 20 minutes. Drain the potatoes and return the pot back to the burner and shake the pot around a little to “dry out” the potatoes. Turn off the burner and add (4) 1 tbs. pats of butter, about 3/4 of a cup warmed whole milk and lots of salt & pepper. Mash with a potato masher until smooth & creamy. If you want to serve mashed potatoes at a dinner party you can make your mash a little more elegant by using a chef’s ring to make a perfect circle. Let me show you.

Serves: 6

Variations:

  • add wasabi powder to give them a little Asian flavor
  • add fresh horseradish to give them a little kick
  • add sour cream and chopped chives to complement a hearty dish

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