My only complaint with this recipe is that it doesn’t make enough for leftovers. But this is pretty much as many potatoes as I’m willing to peel at one time, so get a helper and double the recipe if you plan to make Inside Out Turkey Dinner.
Classic Mashed Potatoes
Prep time: 15 min.
Cook time: 20 min.
- 2 lbs. russet or yellow potatoes, peeled and chunked
- 1 tsp. salt
- 4 tbsp. unsalted butter
- 1 – 1 1/2 cups milk, half-and-half or buttermilk warmed
1. Put potatoes in large saucepan and cover with water. Add 1/2 teaspoon salt and bring to a boil. Cook for 15 to 20 minutes, until the potatoes are tender.
2. Drain potatoes well and return to pot. Add remaining salt, butter and milk (start with 1 cup). Keep over very low heat and use a potato masher until the texture is as lumpy or smooth as you like.
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