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Thanksgiving: Old-Fashioned Mashed Potatoes

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"Mashed potatoes are as American as Thanksgiving itself. Variations range from wasabi to lobster chunks. But at Thanksgiving, nothing beats a well-made bowl of classic mashed potatoes. Make Ahead: The potatoes can be peeled and cut ahead, placed in the cooking pot, covered with cold water, and stored in a cool place for up to 4 hours."

List of Ingredients

â—¦ 5 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
â—¦ Salt
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ ¾ cup milk, heated, as needed
â—¦ ½ teaspoon freshly ground white pepper


Recipe

Fill a large (5 quarts or larger) pot halfway with cold water. Peel the potatoes and cut into chunks about 1 ½ inch square, and drop them into the pot. Add more cold water to completely cover the potatoes by 1 to 2 inches. (The potatoes can be prepared up to this point for 4 hours, stored at cool room temperature.) Stir in enough salt so that the water tastes mildly salted. Cover tightly and bring to a full boil over high heat, which should take at least 20 minutes, so allow sufficient time.

Reduce the heat to medium-low, and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small, sharp knife, about 25 minutes. Add more boiling water, if needed, to keep the potatoes covered.

Drain the potatoes well and return to the warm cooking pot. Add the butter. Using an electric hand mixer, mash the potatoes, gradually adding enough milk to reach your desired consistency. Season with 1 teaspoon salt and the pepper.

Transfer to a warmed serving dish and serve immediately.