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Mashed Potatoes

Perfect Mashed Potatoes

Ingredients
  • 2 pounds russet, Yukon gold, or long white potatoes
  • 1 tablespoon salt, plus more to taste
  • 1 cup milk, or cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Directions

  1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
  2. If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
  3. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
  4. For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine
For stiffer mashed potatoes, use only three-fourths cup milk or cream; for richer potatoes, add another two tablespoons butter.
  • Yield Serves 4 to 6

Martha Stewart Living, November 1998



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