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Thanksgiving: Classic Mashed Potatoes

Source of Recipe

From "Williams-Sonoma: Thanksgiving" by Chuck Williams


Recipe Introduction

"The best potatoes for mashing are those with the most starch, russet potatoes, since they beat into light, fluffy peaks. Cook off any excess moisture and dry the potatoes out (the better to absorb the milk and butter) by mashing them over low heat. A food mill or ricer can be used in place of the masher, if wished, but potatoes should never be mashed in a food processor, for its powerful motor will make the potatoes gluey."

List of Ingredients

â—¦ 5 pounds russet potatoes, peeled and cut into large, uniform chunks
â—¦ Salt and freshly ground pepper
â—¦ ½ cup (4 ounces) unsalted butter, at room temperature
â—¦ 1 â…” cups milk, heated to a simmer


Recipe

Put the potatoes in a large saucepan and add water to cover. Salt the water, bring to a boil over medium heat, cover partially, and cook, stirring once or twice, until the potatoes are very tender, about 40 minutes. Drain.

Return the potatoes to the pan and place the pan over low heat. With a potato masher, mash the potatoes thoroughly. With a wooden spoon, fold the butter into the potatoes 1 tablespoon at a time, stirring briskly after each addition. Gradually stir in the hot milk. Stir in ½ teaspoon salt and 1 teaspoon pepper. Still using the wooden spoon, stir the potatoes until they are light and fluffy.

Remove the pan from the heat. Taste and adjust the seasoning with salt and pepper.
Serve hot.

Makes 8 to 10 servings