Baking potatoesalso known as russetshave a dry, mealy texture that turns light and fluffy when mashed. Have fun with the mix-insalmost anything in the fridge is fair game!
Makes: 6 servings
Prep: 10 mins
Cook: 25 mins
- 2 pounds large russet potatoes, washed and peeled
- Kosher salt
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
- Freshly ground pepper
- Fill a large saucepan one-third full with cold water. Cut the potatoes into quarters and add them to the saucepan. Cover the potatoes with 1 more inch of water and add 1 tablespoon of salt. Cover the saucepan and bring to a boil, then uncover, reduce the heat and simmer the potatoes until easily pierced with a knife, about 15 minutes; drain.
- In the same saucepan, heat the milk, butter and a pinch of salt and pepper until the milk is steaming. Remove from the heat. Add the potatoes and mash. Season the mashed potatoes to taste with salt and pepper. Serve with your choice of mix-ins.
- Before mashing all of the ingredients together, add 3 slices of crisp, crumbled bacon and 1 1/2 cups of shredded cheddar or other strong-flavored cheese, such as Gruyere or blue cheese.
- Before preparing the potatoes, bring the milk to a low simmer, then add 4 peeled, smashed garlic cloves and cook over low heat for 20 minutes. Before mashing the potatoes, add the garlic, milk and 1/4 cup of chopped fresh basil to the potatoes.
- Before mashing all of the ingredients together, add 1/2 cup of sour cream and 1/4 cup of chopped fresh chives.