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Fluffy Mashed Potatoes

Source of Recipe

From "Meatloaf" by Maryana Vollstedt


Recipe Introduction

"Mashed potatoes have always been associated with meatloaf as a natural accompaniment. Additional ingredients can be added for variety; see the variations below."

List of Ingredients

◦ 4 medium russet potatoes (about 2 � pounds), peeled and quartered
◦ � teaspoon salt, divided
◦ � to � cup half-and-half or whole milk
◦ 4 tablespoons unsalted butter, at room temperature, divided
◦ � teaspoon freshly ground pepper



Recipe

In a large saucepan over high heat, combine the potatoes with water to cover and bring to a boil. Add � teaspoon of the salt, reduce the heat to medium-low, and simmer until tender, about 20 minutes. Drain well.

Return the potatoes to the warm pan, add � cup of the half-and-half, and beat with an electric mixer or potato masher until smooth. Use additional half-and-half or milk if needed for desired consistency. Cut 2 tablespoons of the butter into small pieces and beat into the potatoes. Add the remaining � teaspoon salt and the pepper and fluff with a fork.

Transfer to a warmed bowl, dot the remaining butter on top, and serve immediately.

Serves 6







❧ Variations:

� For horseradish mashed potatoes:
Add 1 tablespoon prepared horseradish sauce, or more to taste, to the mashed potatoes.

� For garlic mashed potatoes:
Cook two or three cloves garlic with the potatoes and mash with the potatoes.

� For Dijon mashed potatoes:
Add 1 tablespoon Dijon mustard to the potatoes.