Email to Cat      

Mashed Potatoes

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"Do not underestimate the power of a large bowl of hot mashed potatoes, their flavor heightened by butter and salt, their texture smoothed with a little milk. They are an ideal accompaniment to roasted meats, fried chicken, or simply sautéed fish, though you could easily serve them with a giant roasted head of broccoli, if you like, or planks of grilled butternut squash. Adding a few peeled and chopped parsnips to the boiling potatoes is a nice variation, as is doing the same with celery root. Either adds a welcome sweetness. Finish with some chopped fresh parsley or chives for an elegant, continental vibe."

List of Ingredients

â—¦ 3 pounds potatoes, ideally Yukon gold or russet (6 to 8 large), scrubbed and quartered
â—¦ Kosher salt
â—¦ 5 tablespoons unsalted butter, plus extra for dotting at the end
â—¦ ½ cup whole milk


Recipe

Place the potatoes in a large pot and cover with water, then add 2 tablespoons salt. Set the pot over high heat and bring to a boil, then turn down the heat slightly and cook until the potatoes are soft and you can slide a fork into them with almost no resistance, about 20 minutes.

Meanwhile, combine the butter with the milk in a small saucepan and place over medium heat until the butter has melted and the mixture is very hot. (Do not allow it to boil.)

When the potatoes are done, drain them very well and return them to the pot. Using a masher or a ricer, mash the potatoes until they are smooth, then mix in about half of the milk mixture. Taste and add salt and more butter and milk as needed. (If you want the potatoes to be creamier, you can transfer them to the bowl of a stand mixer and beat them until they are very smooth, 30 to 45 seconds.) Put the potatoes in a warmed serving bowl, dot with a little more butter, and either serve or cover tightly until you are ready to serve—they'll stay hot that way for a half hour or so, more if set in a low oven.