- Course: Side Dish, Starch
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 34 Times
There’s nothing more comforting than honest-to-goodness, homemade mashed potatoes, enriched with butter and whole milk. This recipe is a favorite at Foster’s and at my own table, as well.
- 4 pounds russet potatoes, peeled and cut in half (about 6 potatoes)
- 8 tablespoons (1 stick) unsalted butter, cut into chunks
- ¾ cup whole milk
- Salt and freshly ground black pepper to taste
- Chive Oil (recipe follows)
For the Chive Oil:
- 1 cup chopped fresh chives
- ½ cup chopped fresh parsley
- 1 cup olive oil
- 1 teaspoon salt
1. Place the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a low boil and cook, uncovered, 25 to 30 minutes, until the potatoes are tender when pierced with the tip of a sharp knife.
2. Drain the potatoes and return them to the saucepan while still warm. Add the butter and milk and mash with a potato masher until all the butter and milk are incorporated and the potatoes are creamy. (Note: If you like smooth mashed potatoes, use an electric hand mixer instead of a masher and beat until smooth.) Season with salt and pepper; drizzle with Chive Oil, and serve immediately.
To Make the Chive Oil:
1. Place the chives, parsley, oil, and salt in the container of a blender and blend at high speed for about 3 to 4 minutes, until completely pureed.
2. Strain the mixture through a sieve, pressing with the back of a wooden spoon to remove all the fibrous threads of the chives.
3. Refrigerate in an airtight container until ready to use. Remove from the refrigerator 1 hour before serving and shake to blend thoroughly.
Variations: For low-fat mashed potatoes, omit the butter and add just enough skim milk, plain yogurt, or buttermilk, plus a few teaspoons of olive oil, to reach the desired consistency. Either way— classic or low-fat—the potatoes can be flavored with blue cheese; pureed roasted garlic; Parmesan cheese; chopped caramelized onions; cooked, crumbled bacon; or chopped fresh herbs. Different types of potatoes can also be used: try Yukon gold, new potatoes (with or without the peel), or peeled sweet potatoes.
© 2002 Sara Foster
Nutritional information is based on 10 servings and on 1/8 teaspoon added salt per serving.