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Thanksgiving: Perfect Whipped Potatoes

Source of Recipe


From "The Big Book of Sides" by Rick Rodgers



List of Ingredients



• 3 pounds baking potatoes, such as russets, peeled and cut into 2-inch chunks
  
• 4 Tbsp (½ stick) unsalted butter, at room temperature, plus more for serving
  
• ½ cup whole milk, warmed
  
• Kosher salt and freshly ground white or black pepper
  






Instructions



1. Put the potatoes in a large saucepan and add enough cold water to cover them by 1 inch. Cover the saucepan and bring it to a boil over high heat. Reduce the heat to medium-low and set the lid ajar. Cook the potatoes at a steady simmer until they are tender when pierced with the tip of a small, sharp knife, 20 to 25 minutes.
   
   
2. Place a heatproof serving bowl in the sink. Drain the potatoes into it, letting the hot water fill the bowl. Return the drained potatoes to the saucepan. Cook them over low heat, stirring almost constantly, until the potatoes begin to film the bottom of the saucepan, about 2 minutes. Remove from the heat.
   
   
3. Add the butter to the potatoes. Using a handheld electric mixer on medium speed, whip the potatoes until smooth. Gradually mix in the milk. Season to taste with salt and pepper. Empty the hot water from the bowl and wipe out the bowl. Transfer the potatoes to the bowl, top them with additional butter, if using, and serve hot.
   
   Makes 6 servings.
   
   
   
   • Buttermilk Mashed Potatoes:
   Substitute ½ cup buttermilk, heated just to remove its chill, for the milk and butter.
   
   • Herbed Mashed Potatoes
   Mix 2 tablespoons finely chopped fresh chives, dill, oregano, or tarragon into the mashed potatoes.
   
   • Horseradish Mashed Potatoes:
   These are fantastic with grilled steaks. Add 2 tablespoons drained prepared horseradish to the mashed potatoes.
   
   • Italian Mascarpone Mashed Potatoes:
   Substitute ½ cup mascarpone cheese, at room temperature, for the butter and milk.
   
   • Parmesan Mashed Potatoes:
   Stir ½ cup freshly grated Parmesan cheese (2 ounces) into the mashed potatoes.
   
   • Roquefort Mashed Potatoes:
   Stir ½ cup well-crumbled Roquefort or Gorgonzola cheese (2 ounces) into the mashed potatoes.
   
   • Smoked Gouda Mashed Potatoes:
   Stir ¾ cup shredded smoked Gouda (3 ounces) into the mashed potatoes.
   
   • Sour Cream and Chive Mashed Potatoes:
   Substitute ½ cup sour cream, at room temperature, for the milk. Stir in 3 tablespoons minced fresh chives.