Basic Mashed Potatoes

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You can use any kind of potato in this recipe. I personally prefer russet potatoes. This recipe is from the best of casual american cooking. I have also altered it by using evaporated milk instead of half and half. There is a little bit of extra effort involved in this recipe, but well worth it.

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Steps

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In a large bowl , combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch , then drain.

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Bring a large sauce-pan 3 / 4 full of water to a boil.

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Add the 1 1 / 2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork , about 15 minutes.

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Drain well and return to the empty pan.

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Place the pan over high heat and , turning the potatoes to prevent scorching , heat to evaporate the moisture , 1-2 minutes.

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Remove from the heat.

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Using a potato masher , mash until potatoes are almost smooth.

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Add the butter , mash , and the half-and-half , a little at a time , switching to a spoon when the potatoes are smooth.

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The potatoes should be creamy but not soupy.

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Season to taste with salt and white pepper , transfer to a warmed serving dish and serve immediately.

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Ingredients

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white potatoes, salt, unsalted butter, half-and-half, white pepper