Perfect Mashed Potatoes
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 pounds baking potatoes, peeled and quartered
3/4 - 1 cup whole milk
6 tablespoons unsalted butter, softened
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Place peeled potatoes in a medium pot and cover with cold water. Bring to a boil then reduce heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes. 2 When potatoes are done, drain and return potatoes to pot to dry slightly. Run potatoes through food mill or potato ricer into pot. 3 Heat milk in saucepan. Add hot milk to potatoes and mix until smooth. Add butter and heat until finely textured and fluffy.

About


This recipe yields 4 servings.