Start with cold water.
This gives the centers time to heat with the outside.
Buttery Mashed Potatoes
Soft potatoes hand mashed with butter and warm milk. Start in cold water and add the milk gradually for a texture you can control.
TOTAL TIMEAbout 50 minutes
SERVES4 servings
YOU'LL NEEDLarge pot, colander, masher and small saucepan
Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 15 minutes. Cooking: about 35 minutes. Times vary with equipment and ingredient size. Contains milk. Check butter and milk labels for your requirements.
LET'S MAKE SOMETHING GOOD
One step at a time.
Cut and cover
Peel potatoes and cut into roughly 1½ inch (4 cm) chunks. Place in the large pot, cover with cold water by about an inch and salt the water.
WHAT TO LOOK FOREven chunks soften more evenly than mixed sizes.
Simmer until tender
Bring to a boil, then simmer for about 15 to 20 minutes. Drain when a knife slides easily into the largest chunk.
WHAT TO LOOK FORFirm pieces leave lumps that are difficult to fix later.
Dry and warm the dairy
Return drained potatoes to the pot over very low heat for about 1 minute, shaking gently, then remove from heat. Warm milk and 3 tablespoons of butter in the small saucepan without boiling.
WHAT TO LOOK FORLet surface steam escape without scorching the dry pot.
Mash gently
Mash the potatoes by hand. Fold in warm milk and butter a little at a time, then add measured salt and white pepper to taste.
WHAT TO LOOK FORStop once soft and combined. A blender or vigorous mixing can make the starch gluey.
Adjust and serve
If too stiff, stir in extra warm milk a tablespoon at a time. Transfer to a bowl and top with the remaining tablespoon of butter.
WHAT TO LOOK FORThe mash should mound softly rather than pour like soup.
A LITTLE HELP ALONG THE WAY
Small details that matter.
Choose a simple tool.
A hand masher gives a home style texture. Tiny lumps are preferable to overworking the potatoes.
KEEP THE IDEAS COMING
Something else to try.
One skillet
One pot