Mashed Potatoes, Basic and Beyond
Ronnie's Notes
Is there anyone who doesn’t love mashed potatoes? Smooth or lumpy, this is the ultimate comfort food.
Tips: Kitchen Clue Many cooks use russet potatoes for this dish. I believe the texture is better—denser and more opulent—with all-purpose potatoes or Yukon Golds. Second Thoughts Mashed potatoes are so versatile you can change the recipe easily to suit your own tastes. Here are a few suggestions: • For super-rich mashed potatoes, add 3–4 TB. softened cream cheese and/or 1/2 cup dairy sour cream when you add the butter. • For lower-fat mashed potatoes, use 3 TB. diet margarine and 1/2 cup low-fat cottage cheese instead of the butter. Use skim milk. • For garlic mashed potatoes, boil and mash the potatoes with 6 whole, peeled garlic cloves. • For mashed potatoes with an Irish accent, add 1/4 cup more milk plus 2 cups of chopped cooked kale or cabbage.
Difficulty: Easy
Instructions
Peel the potatoes and cut them into chunks.
Place them in a saucepan and add enough lightly salted water to cover them.
Bring the water to a boil, lower the heat, and simmer the potatoes 15– or until they are fork tender.
Drain the potatoes.
In the saucepan or a bowl, mash the potatoes with a potato masher, fork, electric mixer, or handheld beater set on low speed.
Do not use a food processor or the mixture will acquire a glue-like consistency.
Add the butter in chunks and continue to mash until the mixture is free of lumps.
Add the milk, salt, and pepper, and stir briefly with a wooden spoon until ingredients are smooth and thoroughly blended.
Taste for seasoning and add salt and pepper to taste.
To reheat this dish, preheat the oven to 350°F, spoon the potatoes into a baking dish, and bake 15–.