A classic simple side dish that pairs with many main courses, mashed potatoes are a cheap addition to add to your menu.
About an hour including clean-up.
- 4-4.5 pounds (2 kilograms) yukon gold potatoes
- 1 1/3 cups (315 milliliter) milk
- 12 tablespoons (1 1/2 sticks) unsalted butter (170 grams), cut into 1/2-inch pats
- 4 teaspoons (22 grams) Kosher salt
- 2 teaspoons (11 grams) freshly ground black pepper
- Peel potatoes and cut into rough chunks about 1 to 2-inches cubed. Transfer to a bowl of cold water to rinse until water runs clear.
- Bring 4 quarts of water to a boil in a large stockpot over high heat. Add potatoes and cook until completely tender, at least 15 minutes. Drain potatoes in colander and rinse under hot running water for 30 seconds to wash away excess starch.
- Set ricer over now-empty pot and pass potatoes through, if you don’t have a ricer use a potato masher until you are happy with the texture.
- Add milk and butter and fold gently with rubber spatula to combine.
- Season to taste with salt and pepper. Keep warm until ready to serve.
Source: Serious Eats