Perfect Mashed Potatoes
2 2/3 lbs. (8 medium) potatoes, peeled, cut into 1-inch pieces
2 t. salt, divided
1/4 C. butter, softened
1/2 to 1 C. hot milk or cream
In large saucepan, combine 5 cups water, potatoes and 1 1/2 teaspoons of the salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.
Drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat 2 to 3 minutes to dry potatoes, stirring occasionally.
In saucepan, mash potatoes with potato masher or beat with electric hand mixer. Stir in butter, remaining 1/2 teaspoon salt and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency; beat until light and fluffy. Season to taste with additional salt, if desired. Serve immediately.
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