These potatoes are a perfect example of how less is often more with cooking. Some milk, a pinch of nutmeg and a little (okay, a lot of) butter is all you need to make these the most delicious—and therefore most comfortin—mashies you’ve ever tasted. Use any kind of potatoes you want; the trick is mixing the ingredients while the potatoes are still super hot, so that the flavors blend seamlessly. And if you salt the potato water generously, you shouldn’t have to add any salt after mashing.
Serves: 4
INGREDIENTS:
- 2 pounds potatoes, peeled and cut into 2-inch pieces
- Salt
- 1 cup milk
- 6 to 8 tablespoons butter
- Pinch of freshly ground nutmeg
- Freshly ground pepper
INSTRUCTIONS:
- In a large saucepan, cover the potatoes with cold water and add a large pinch of salt. Bring to a boil and cook over high heat until tender when pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the saucepan. Using a potato masher or a large serving fork, coarsely mash.
- While the potatoes are still very hot, stir in the milk and butter. Add nutmeg, salt, and pepper to taste. Serve.
TIP:
- It’s always better to hand-mash potatoes using a masher or even a large fork so that you don’t overwork them (overbeating—easy to do with an electric mixer or food processor—breaks down the cells and releases starch, resulting in gummy, pasty potatoes).
