Good Ole' Mashed Potatoes

I know this is a basic one - but for the sake of sharing all of my Thanksgiving recipes in one place - here it is!

Good ole' Mashed Potatoes

Ingredients

• 2 pounds of potatoes
• 1 teaspoon of salt
• 1 cup of half and half or milk
• 6 tablespoons of butter
• Salt and pepper, to taste

Preparation

1. Peel and cube/quarter the potatoes. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. (This can be done ahead and then placed in fridge)
2. Add salt and bring the water to a boil.
3. Cook until the potatoes are just tender when pierced with a knife. (About 20-25 minutes)
4. Drain the potatoes, then return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
5. Mash (quickly, to retain heat) by your method of choice.
6. Blend in butter and half & half/milk, plus any other ingredients you prefer. **BEST if you warm the milk and butter before adding to the potaotes.
7. Season with salt and pepper.

Interesting notes

• Use a 1/2 cup of liquid and 2 oz. of butter for each lb. of potatoes.
• For less lumps and creamier texture, mash/blend smooth BEFORE adding liquid.
• Heating butter and liquid first (but NOT to boiling) and not over-cooking potatoes will minimize gumminess.
• If your potatoes have been sitting around for a while, adding a pinch of nutmeg will freshen the aroma and taste.

And just for fun: POTATO, POTATO, POTATO

Photo courtesy of plasticrevolver