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Thanksgiving: Mashed Potatoes

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"You can make mashed potatoes lumpy with a fork or a masher device, or smooth with a food mill or a stand mixer. And of course you can make them without peeling the potatoes, if you scrub the skins well. This makes for an attractive, rustic-looking dish. Indeed, the only trouble that should ever present itself when the subject comes to mashed potatoes and Thanksgiving is should someone demand that garlic or basil be added to the mix. Your response to this heresy should be brief and unequivocal: No. This is Thanksgiving. There is no place in the holiday for a mixture of garlic and potatoes, much less basil and potatoes. The flavors clash with the turkey and the other sides. No."

List of Ingredients

â—¦ 2 pounds potatoes, ideally organic Yukon Golds, though an Idaho or Russet will do well, peeled and cut into quarters
â—¦ 4 tablespoons unsalted butter
â—¦ ¾ cup whole milk, warmed but not boiling
â—¦ Kosher salt and freshly ground black pepper


Recipe

Place the potatoes in a large, heavy-bottomed pot and cover them with water. Set the pot over high heat and boil the potatoes until soft, approximately 30 minutes.

Drain potatoes and shake to remove as much water as possible, then mash them or use a stand mixer to whip them. Return to pot, place over very low heat, and add butter in pats, stirring slowly with a wooden spoon. Add warmed milk gradually and continue to beat until the dish is to your liking.

Season to taste with salt and pepper.
Serve in a warmed bowl.