Mashed Potatoes

I just have one word of advise for this recipe: More. Always make more mashed potatoes than you think you’ll need. Not only are they a tasty (and thrifty) meal stretcher, but leftover potatoes can be turned into fried potato patties which are quite possibly the mother of all comfort food.

• Yukon gold or russet potatoes (about 1 1/2 per person)
• 1/4- 1/2 cup milk
• 4-6 tbs butter
• salt

The Proper Method:

Peel the potatoes if you wish. Cut them into equally sized pieces. Same size = same cooking time = no lumpy potatoes. Add the chunks to a big pot of salted water and bring to a boil. Once boiling, reduce heat to a simmer.  Cook potatoes for 15- 20 minutes.  Smaller pieces will cook faster. After 15 minutes, start testing for doneness. They are done when you can crush them between tongs. Drain in a colander.

In the empty pot, place milk and butter.  Set over low heat.  When the butter has melted, add the potatoes and mash with a potato masher and hand blender. Serve immediately.

The Oh-No-I-Forgot-the-Potatoes-And-Dinner-Is-Ready Method

Cook potatoes as above, taking care to cut them into small pieces.

Drain potatoes and put back in pot.  Add milk and butter.  Mash as the butter melts. Throw pot onto table to serve.

*If you are worried your potatoes will get cold, cover the bowl with foil and put them in a low oven until ready to serve.

Tags: Foodcraft, Holiday cooking, Potatoes, sides, The Slow Kitchen