This recipe for “Easiest, Creamiest Mashed Potatoes” from “Simple Soirées: Seasonal Menus for Sensational Dinner Parties” (Stewart, Tabori & Chang) by Peggy Knickerbocker is one every mashed potato lover will fall in love with.
Easiest, Creamiest Mashed Potatoes
6 medium-sized russet potatoes, peeled and quartered
3 to 4 tablespoons unsalted butter
1 cup whole milk or cream (or half-and-half)
Salt and freshly ground white pepper
Place the potatoes in a large pot and cover with salted cold water. Bring to a boil. Reduce the heat to medium-high, and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a fork. Drain.
Meanwhile in a small pot, warm the butter and milk over medium-low heat.
Place the potatoes in a large bowl and mash them with a potato masher, adding a little of the warm milk-and-butter mixture as you go. Continue to mash until the lumps are gone. Add just enough of the milk mixture to get a creamy consistency. Then whip the potatoes with a fork and season with salt and pepper to taste.
You can make the potatoes a little ahead of time and keep them warm in a low oven, well covered, until ready to serve.