The Best Ever Mashed Potatoes
This is the basic version of mashed potatoes that we all know and love. It goes with virtually any meat, poultry, or fish, not to speak of your favorite beef, chicken, or lamb stew.
2 pounds baking potatoes, peeled and quartered
1/2 to 3/4 cup hot milk
3 tablespoons butter, cut up
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender. Drain the potatoes in a colander.
2. Return the hot potatoes to the pan and mash until smooth with a potato masher. Gradually add 1/2 cup milk, the butter, salt, and pepper, mashing the potatoes until fluffy, adding the remaining milk if necessary.
Buy This Book
Excerpted from 50 BEST MASHED POTATOES by Sarah Reynolds Copyright© 1997 by Sarah Reynolds. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.