Creamy Mashed Potatoes beside the Main Plate

Creamy Mashed Potatoes beside the Main Plate is filed under Sides and built around lbs Yukon gold potatoes or red potatoes, Butter unsalted, and Milk warmed. Plan on 8 People.

Count on 5 minutes of prep, 30 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2.5 lbs Yukon gold potatoes or red potatoes
• 13 tbsp Butter unsalted
• ½ cup Milk warmed
• Kosher Salt to taste
• Black Pepper to taste

How the cooking goes

1. Set potatoes in a pot and fill with cold water just to cover. Season generously with kosher salt. The resulting mashed potatoes will need less additional salt if seasoned with the cooking water.
2. Warm it until it boils uncovered and continue to cook until the potatoes are tender. They should pierce easily with a fork, paring knife or cake tester.
3. Once cooked, strain using a colander or large sieve.
4. Move it onto the bowl of a electric mixer fitted with the paddle attachment. Mix with the mixer on low until a smooth puree has formed. This step can also be done by hand with a wooden spoon or in a food processor.
5. Put all the butter to the hot potatoes and mix until completely melted and incorporated.
6. Remove from the electric mixer and slowly add the warmed milk a little at a time until the desired consistency is achieved. They will thicken as they cool.
7. If too much milk is added, you can thicken with potato flakes. The taste and texture will be noticeably different to discerning palates, but most will be none the wiser!
8. Season with kosher salt and fresh cracked pepper until the seasoning suits the pot.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Sides, open Rosemary Lemon Roasted Cauliflower for the Sharing Bowl and Brown Butter Sage Mashed Sweet Potatoes beside the Main Plate.