Basic Mashed Potatoes
serves 6-8
Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot.
Read more about this recipe at the Washington Post.
4 pounds Russet or Yukon Gold potatoes, peeled and quartered
2/3 to 1 cup heavy cream, half-and-half or milk
6 to 12 tablespoons butter, at room temperature
prep: 20 minutes
total: 35 minutes
large pot
small pan
potato masher or wooden spoon
1. Place the potatoes in a large pot and add enough water to cover by 1 to 2 inches. Add a generous amount of salt and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.
2. Drain the potatoes and return them to the pot. Place over low heat, shaking the pot frequently, until any remaining moisture evaporates, about 1 minute. Remove from the heat.
3. Meanwhile, in a small pan over low heat, heat the cream, half-and-half or milk.
4. Using a potato masher or the back of a wooden spoon, coarsely mash the potatoes. Add about 6 tablespoons of butter and 2/3 cup of cream (if using half-and-half or milk, start with 1/2 cup of liquid) and salt and pepper to taste and mix until combined. (You can use white pepper if you want the potatoes to retain an all-white look.) Taste and, if desired, add additional butter and/or cream (you will need slightly less liquid if you use half-and-half or milk than if you use cream). Serve immediately.
