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Classic Mashed Potatoes

Updated February 23, 2016
This image courtesy of James Baigrie

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.

Serves8 to 10

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish, starch

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentblender, electric mixer

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Texturebuttery, creamy, herby, rich

Type of Dishvegetable

Ingredients

  • 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)
  • 1 cup chopped fresh chives
  • ½ cup chopped fresh parsley
  • 1 cup olive oil
  • 1 teaspoon salt

Instructions

  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.

  3. To Make the Chive Oil:

  4. 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.

  5. Strain the mixture through a sieve, pressing with the back of a wooden spoon to remove all the fibrous threads of the chives.

  6. Refrigerate in an airtight container until ready to use. Remove from the refrigerator 1 hour before serving and shake to blend thoroughly.

  7. 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.

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