Mashed Potatoes

A couple of days ago I made mashed potatoes to go with the short ribs I was serving for dinners (you have to have mashed potatoes if you serve short ribs!). Usually, I follow a very good recipe for buttermilk mashed potatoes from the The Zuni Cafe Cookbook. This time, however, I didn’t have either buttermilk or cream, so I had to use regular 1% milk and butter. No matter, the mashed potatoes were phenomenal. The kids couldn’t eat them fast enough. And really, given how much fat they had, no wonder! Still, if what you want are really good mashed potatoes, this is the way to do it. Now, don’t forget to warm up the milk and butter!

  • 2 or 3 large russet potatoes
  • 1/2 cup warm milk
  • 4 Tbsp. semi-melted butter
  • more salt

Put salted water to boil.  Wash and peel the potatoes.  Cut them into large chunks.  Drop into boiling water and cook until very soft.  Drain and put in a large bowl.  Mash with a potato masher. Add milk, butter and salt to taste (taste first!).  Whip on the lowest setting of an electric mixer until they’re as fluffy as you like them, be careful to not overmix.  Taste again and serve.
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