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Mashed Potatoes

2 pounds potatoes, peeled and cut into 2" pieces.
salt
white pepper
butter
milk, heated

To remove starch, place the potatoes in a large bowl of water and let stand for at least 5 minutes, then drain. Fill a large pot three-fourths full of water and bring to a boil. Add salt and potatoes and cook until tender when pierced with a fork, about 15 minutes. Drain well in a colander and return to heat to dry until moisture evaporates. 1-2 minutes. Do not scorch. Mash with butter slowly adding milk until it reaches the right consistency - creamy but not soupy. Half and half or cream makes a richer potato. Drying potato ensures a creamy rather than watery potato. If you whip potatoes with a mixer or you can wind up with a ruined gluey potato unless you are very careful not to over whip. Heated milk mixes better and makes the potato warmer. If you have a timing problem with serving hold in colander of steam-pot unmashed.

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