My mom would be the first one to tell you that she’s not really a cook, but there are a few things that she makes better than anyone I know. My dad has always been a meat-and-potatoes guy, so many years ago she figured out how to make a killer roast, dinner rolls, and mashed potatoes. She taught me this simple recipe and method long before I moved away for college, and I still remember how grateful I was to know it when I first got married. I can’t think of any meal that’s not made better by these dreamy mashed potatoes—and thankfully Chip feels the same way. I still make mashed potatoes pretty much exactly how she does, with a couple of exceptions: I always peel the potatoes in “stripes,” leaving a little bit of the peel behind, because I like the texture and because it also adds a bit of color; and my mom uses three sticks of butter instead of two.
| PREP: 10 minutes | COOK: under 45 minutes | COOL: none |
6 large russet potatoes (about 3½ pounds total), scrubbed
Kosher salt
½ pound (2 sticks) salted butter
½ cup milk
1 teaspoon freshly ground black pepper
1. Peel the potatoes, leaving a little skin on each one for texture, if desired (I like to leave about 5 stripes of skin on each potato). Cut the potatoes into 1½-inch chunks.
2. Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
3. Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.
4. Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well blended but still have a bit of texture.
5. Mash in 1 teaspoon salt and the pepper. Serve hot.
6. Store leftovers in a covered container in the refrigerator for up to 3 days.
Makes 6 to 8 servings