Serves8 to 10
- Active Time:30 min
- Start to Finish:40 min
November 2003
Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try one of our delicious variations, below.
-
4
lb
large boiling potatoes such as Yukon Gold or russet (baking) potatoes
-
1 1/2
cups
whole milk
-
1
stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened
-
1
teaspoon
salt, or to taste
-
1/2
teaspoon
black pepper
-
Peel potatoes and cut into 2-inch pieces. Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes.
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Shortly before potatoes are done, bring milk just to a simmer in a small saucepan over moderate heat, then remove from heat.
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Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher until combined well.
Variations:
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Add 2 cups crumbled goat cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon.
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In place of butter, use 1/2 cup extra-virgin olive oil.
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In place of milk, use 1 1/2 cups heavy cream and 1/2 cup drained bottled horseradish.
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In place of 1 cup of milk, use 1 cup sour cream at room temperature.
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Add roasted garlic: Roast 2 heads of garlic, wrapped in foil, in a preheated 400°F oven 50 minutes. Squeeze roasted garlic from skins into potatoes along with butter and milk.
