Mashed Potatoes
This crowd pleaser is also very flexible. Add chives, dill, roasted garlic or a minced chipotle pepper to suit your menu. Replace half the milk with low-fat chicken stock to lighten them up, or use half and half to make them a special treat.
5 pounds baking potatoes, (Russet, or Yukon Gold) peeled and sliced into 2-inch slices
10 tablespoons unsalted butter, cut into pieces and softened
1 1/2 cups whole milk, warmed in microwave or on stovetop
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
In large Dutch oven or saucepan, add potatoes, and cover with salted water by 1-2 inches. Bring to a boil, and simmer, uncovered, until quite tender, about 20 minutes. Drain potatoes and return to pan over low heat to dry slightly. Heat milk. Meanwhile, mash or place potatoes through a ricer or food mill. (Avoid using a mixer or food processor) Stir in butter and warm milk until smooth and fluffy, season with salt and pepper to taste, and let the holidays begin.
Comments