- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 to 6 servings
| 1) Start by placing the potatoes, along with 1 teaspoon of salt, in a large saucepan. Cover them with enough cold water and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain the potatoes and return them to the pan. Shake the pan over medium heat for about a minute to remove excess moisture, then transfer the potatoes to a food mill, ricer, or bowl. 2) In the same saucepan, combine the milk and butter, and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer, or by hand directly into the pan. Stir well to combine with the milk and butter. Season the mixture with salt and pepper to taste, and if desired, add a touch of nutmeg for extra flavor. Serve your creamy mashed potatoes immediately. |
Ingredients
2 pounds of russet potatoes (approximately 4 medium), peeled and diced into 1-inch pieces
1 teaspoon of kosher salt, with additional for seasoning
3/4 cup of whole milk
1/4 cup of unsalted butter
Freshly ground black pepper to taste
Optional: Freshly grated nutmeg
