Featured Pinch Tips Video
- 7-8 medium
- idaho or russet potatoes, peeled
- water to cover
- 1 tsp
- 6 Tbsp
- salted butter
- 1/8 to 1/4 c
1Halfway fill with water, a 3 qt. stainless steel saucepan.
2Into the pan of water, slice potatoes about 1/4 inch thick.
3Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking.
4Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon.
5Shut off heat, drain potatoes and return to pan.
6Add salt and half of the butter.
7Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks!
8Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother.
9While continuing to beat, slowly begin adding milk until desired consistency.
10Continue to beat until all lumps are gone.
11Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch.
12Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.