Classic Mashed Potatoes

Classic Mashed Potatoes
Classic Mashed Potatoes
There is no such thing as too many starchy dishes on the holiday buffet table, right? For many families, Thanksgiving dinner wouldn't be right without mashed potatoes. It seems there is always one family member relegated to the task of whipping them at the last minute—an honorable duty. And there is always someone else leaning over his shoulder making sure he adds a bit more butter. If you want to assign mashed potato duty to a family member, but would like to avoid the last minute chaos in the kitchen, know that it works perfectly well to cook and mash potatoes up to 1 hour in advance. They can be kept warm in the top of a double boiler set over simmering water, or reheated in a microwave oven just before serving. If you use the do-ahead plan, be sure to add an extra pat of butter, or two!
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
Milk/Cream Potato Side Thanksgiving Kid-Friendly Potluck Boil Butter Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
  • 1 teaspoon salt
  • 3/4 cups milk
  • 6 tablespoons unsalted butter
  • freshly ground pepper
  • Carbohydrate 35 g(12%)
  • Cholesterol 25 mg(8%)
  • Fat 10 g(15%)
  • Fiber 3 g(10%)
  • Protein 5 g(10%)
  • Saturated Fat 6 g(30%)
  • Sodium 311 mg(13%)
  • Calories 238

Preparation Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3-to 4-quart saucepan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling. Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven. Reprinted with permission from The Thanksgiving Story by Diane Morgan, (C) September 2009, Chronicle Books

Preparation Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3-to 4-quart saucepan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling. Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven. Reprinted with permission from The Thanksgiving Story by Diane Morgan, (C) September 2009, Chronicle Books

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