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Classic Mashed Potatoes

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"There's nothing more comforting than honest-to-goodness, homemade mashed potatoes, enriched with butter and whole milk. This recipe is a favorite at Foster's and at my own table, as well."

List of Ingredients

â—¦ 4 pounds russet potatoes, peeled and cut in half (about 6 potatoes)
â—¦ 8 tablespoons (1 stick) unsalted butter, cut into chunks
â—¦ ¾ cup whole milk
â—¦ Salt and freshly ground black pepper to taste
â—¦ Chive Oil (recipe follows)


Recipe

Place the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a low boil and cook, uncovered, 25 to 30 minutes, until the potatoes are tender when pierced with the tip of a sharp knife.

Drain the potatoes and return them to the saucepan while still warm. Add the butter and milk and mash with a potato masher until all the butter and milk are incorporated and the potatoes are creamy.

If you like smooth mashed potatoes, use an electric hand mixer instead of a masher and beat until smooth. Season with salt and pepper; drizzle with Chive Oil, and serve immediately.

Serves 8 to 10



Chive Oil:

â—¦ 1 cup chopped fresh chives
â—¦ ½ cup chopped fresh parsley
â—¦ 1 cup olive oil
â—¦ 1 teaspoon salt

Place the chives, parsley, oil, and salt in the container of a blender and blend at high speed for about 3 to 4 minutes, until completely puréed.

Strain the mixture through a sieve, pressing with the back of a wooden spoon to remove all the fibrous threads of the chives.

Refrigerate in an airtight container until ready to use. Remove from the refrigerator one hour before serving and shake to blend thoroughly.

Makes about 1 cup chive oil