At a Glance
- Potato Type: Russet
- Cuisine: American
- Yield: 8
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
For many families, Thanksgiving dinner wouldn’t be right without mashed potatoes. It seems there is always one family member relegated to the task of whipping them at the last minute – an honorable duty. And there is always someone else leaning over his shoulder making sure he adds a bit more butter.
- 4 large russet potatoes (about 2 pounds total)
- 1 teaspoon salt
- ¾ cups milk
- 6 tablespoons unsalted butter
- Freshly ground pepper
Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3- to 4-quart sauce pan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of slat, and reduce the heat so that the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling.
Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir in the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven.