Creamy Mashed Potatoes

Audio By Carbonatix

Creamy Mashed Potatoes

Serves 8 to 12

Ingredients: 

• Kosher salt and freshly ground pepper
• 3½ pounds russet potatoes, peeled and diced into 2-inch cubes
• 1 cup unsalted butter, softened 
• 1 cup whole milk, warmed

A few notes on making this: 

• This is a classic recipe, but you could certainly add roasted garlic or leeks, or any other herbs/seasoning you like. 
• a ricer ensures super smooth potatoes without having to mash or beat them too much, which can make them gluey. 
  
  
• Have the butter and milk warmed and ready to add when the potatoes are boiled so there isn’t a temperature difference. 
• potatoes must be kept warm or they can grow bacteria. Keep these warm in a low oven, or if you make them ahead, refrigerate them until you’re ready to eat, and reheat them on the stove.

Directions: 

• Peel potatoes and cut into 1-2 inch cubes.
  
• Place in large pot and fill with enough water to cover potatoes by about an inch. Add 3 teaspoons of salt. 
  
• Bring to a boil over high heat, then reduce the heat to low and simmer until the potatoes are fork tender, about 15 minutes.
  
• Drain. Then press through a ricer or food mill into a large bowl.
• Add the butter and milk to the bowl and stir with a spatula/mash with a masher (or beat with an electric mixer). Season with salt and pepper, and beat to desired consistency.