How much thought does anyone really put into this dinnertime basic? It may be simple but made with a little more thought they can be perfect. This technique eliminates the chance of ending up with pasty, glue-like mashed potatoes and rewards the extra effort with light and fluffy results.

Perfectly Mashed Potatoes

How much thought does anyone really put into this dinnertime basic? It may be simple but made with a little more thought they can be perfect. This technique eliminates the chance of ending up with pasty, glue-like mashed potatoes and rewards the extra effort with light and fluffy results.

Ingredients

  • 2 pounds Yukon Gold or Russet potatoes
  • 1 tablespoon salt
  • 2 tablespoons unsalted butter
  • 3/4 cup heavy cream or milk
  • Salt and freshly ground black pepper
  • Freshly ground nutmeg

Directions

Put the prepared potatoes into a large pot. Add water to cover by an inch and add the salt. Bring to a boil, then lower heat to maintain a steady simmer. Cook until the potatoes are fork tender and fall apart, about 20 minutes.

Drain the potatoes in a colander and return to the pot. Dry the potatoes over medium heat, shaking and stirring until some of the water has evaporated and the potatoes look “floury.” Using a handheld electric mixer set to low speed, mix until most of the lumps have disappeared, only about 1 minute. Use a sturdy mixing spoon to mix in the butter. Stir in the warm cream until the desired consistency is reached. Season to taste with salt and pepper and a grating of fresh nutmeg, if desired.

Makes 6 servings.

NOTE: Turn this recipe into Pesto Mashed Potatoes by omitting the butter and adding a 1/3 cup prepared pesto.