Perfect Mashed Potatoes
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Start by using a potato high in starch like Yukon Gold or Russets. They will hold up better and be less sticky when mashed.
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Using a ricer instead of the traditional mashers can help eliminate lumps.
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Make sure you don't over-cook the potatoes.
Ingredients:
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2 pounds of potatoes (try Yukon Gold)
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1 cup of milk
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6 tablespoons of butter
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Salt and pepper
1. Peel the potatoes. If you are using Yukon golds or Finns, it is better to leave them whole ( assuming you have fist size or slightly larger).
The theory being that when you quarter them they loose starch into the water..
Then add to a large pot and cover with water.
2. Add some salt and bring to a boil and cook until the potatoes are tender. (About 15 minutes)
3. Drain the potatoes and mash by your method of choice.
4. Blend in butter and milk.
5. Season with salt and pepper and a couple of pinches of Nutmeg.
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