Perfect potatoes: Start with the right spuds for smashing results. Yukon Golds or baking potatoes such as Russets make excellent choices because their low moisture content keeps them light and fluffy.
The secret to just-right mashed potatoes? Warm milk. Heat it before slowly adding it to the potatoes along with the butter. Mash until you reach the desired texture, being careful not to over mix (the cause of gluey mashed potatoes). Add salt and pepper to taste. (It's always a good idea to add the salt while the potatoes are cooking in order to have the right amount. Adding afterward can be tricky to get the right amount and not over salting).
Dress up mashed potatoes to complement the flavors of your main course. Mash in roasted garlic. Or stir in cooked crumbled bacon, or grated Parmesan or cheddar cheese. Finely chopped parsley, chives, rosemary or prepared horseradish add subtle flavor.
Ingredients:
Potatoes (amount varies according to number of people you are feeding)
Milk ( again the amount varies according to # of potatoes used). Heat enough but use only what is needed to make the right consistency. Add slowly. You can always add more, but you cannot take away.
1-2 tbsp of butter
salt and pepper
Directions:
Peel potatoes
In large sauce pan place potatoes and enough water to cover.
Cook until a fork pierces the potatoes easily. Drain thoroughly
Heat the milk to just under scalding
Smash the potatoes with potato masher. If using an electric mixer , use slow speed.
Add the milk a little at a time and mash until potatoes are the right consistency. Mix in the butter and pepper until thoroughly combined.
Put into a serving dish and serve immediately.
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