MAKES: 10 servings TESTED BY: Colleen W.
TASTING COMMENTS:
To get the fluffiest mashed potatoes, we let the potatoes dry in the pan for 2 minutes before mashing to remove excess moisture. Be careful not to overmash or you might get sticky rather than fluffy potatoes.—CW
prep 30 minutes cook 20 minutes
Start the potatoes in cold water. They will cook more evenly. (If you dump them into boiling water, the outsides will cook faster than the insides.)
1. In a 4- to 5-qt. Dutch oven cook potatoes, covered, in enough lightly salted boiling water to cover 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add the ¼ cup butter. Let stand, uncovered, 2 to 3 minutes. Meanwhile, in a small saucepan heat the milk over low heat until very warm.
2. Mash potatoes with a potato masher or beat on low just until light and fluffy.* (You can also use a ricer.)** Stir in the warm milk, salt, and pepper. Gradually stir in additional milk to reach desired consistency. If desired, serve with additional butter and chives.
*Note If you want to leave the peel on the potatoes, use a potato masher rather than a mixer to mash the potatoes.
**Note If using a ricer, stir in melted butter after pressing through ricer.
Make-Ahead Directions Prepare as directed. Transfer to a bowl; cool slightly. Cover tightly; chill up to 48 hours. Place mashed potatoes in a greased 4- to 5-qt. slow cooker. Cover and cook on low 3 ½ to 4 hours or until heated through. Stir before serving. Or place cooled mashed potatoes in a greased 2-qt. rectangular baking dish. Cover tightly and chill up to 48 hours. To serve, preheat oven to 350°F. Bake, covered, 45 minutes. Uncover and bake 10 to 15 minutes more or until heated through.
Per serving 118 cal., 5 g fat (3 g sat. fat), 13 mg chol., 296 mg sodium, 17 g carb., 2 g fiber, 2 g sugars, 2 g pro.