An easy recipe with some great tips to make the most perfect mashed potatoes. This recipe goes well with either white potatoes, Yukon golds or red potatoes.
Prep Time: 25minutes
Cook Time: 15minutes
Total Time: 40minutes
5poundsof white potatoes, or Yukon Gold or red, peeled and diced
3/4 to 1cupwhole milk
coarse sea salt & freshly ground pepper
pinchof ground nutmeg, optional
In a heavy-bottomed pot, add peeled potatoes, enough water to cover the potatoes (about 1 to 2 inches above the potatoes) and salt. Bring to a boil on high heat.
Allow potatoes to boil for 8-10 minutes or soft enough to stab with a fork.
Drain potatoes and return to the burner, turn heat down to warm, and cover potatoes. Allow to sit on the burner for at least 15-20 minutes, to allow the moisture to dry off.
Add butter and mix with a wooden spoon. Using a potato masher, mash the potatoes.
Add milk and mix well, for creamier potatoes, add more milk. Season with salt and pepper to taste. Add a pinch of nutmeg to taste.
Potatoes can be peeled and added to your pot along with the water the day before. Often, I will boil my potatoes and allow them to sit on the burner with it turned off for a couple of hours. When you're ready, turn the burner back on warm for 15-20 minutes and start mashing.
I use a potato masher because I like mine a combination of creamy and chunky. If you like them completely creamy, use a potato ricer or even a blender.
When adding milk, add a little bit at a time, you can always add more but you can't take away.