Ingredients Jump to Instructions ↓

  1. 4 large Idaho potatoes, washed (2 1/2 to 3 pounds)

  2. 3 teaspoons salt

  3. 4 tablespoons (1/2 stick) unsalted butter

  4. 3/4 cup whole milk

  5. 1/4 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Fill a medium, heavy saucepan halfway with cold water and set aside. † Peel the potatoes. Cut one potato in half lengthwise. Place the potato half, flat side down, on the cutting board and cut each half into quarters lengthwise, so you get 4 long pieces. Holding these 4 pieces together with one hand, cut them crosswise into 1-inch cubes. † Place the potato cubes into the saucepan as they are cut, taking care to cover them with cold wateróthis prevents discoloration. Repeat with the remaining potatoes. † Once all the potatoes have been added to the pot, make sure they are covered by at least 1 inch of water. Add 2 teaspoons of the salt. † Bring the potatoes to a boil over high heat. † Reduce the heat to medium-high and continue to boil gently until the potatoes are fork-tender, about 10 minutes. † Carefully carry the saucepan to the sink with oven mitts or pot holders. Drain in a colander set in the sink, being careful to pour away from you. † Return the potatoes to the same saucepan and place it over medium heat for 1 minute. † Reduce the heat to medium-low and add the butter, milk, the remaining 1 teaspoon of salt, and the pepper, and mash the mixture with a potato masher or whisk until light and fluffy. † Serve immediately. † Yield : 6 cups, serving 6 to 8 The potatoes need to be mashed on the stove over medium-low heatóbe sure to get a grown-up to help you! † To make your mashed potatoes extra delicious try adding any of these: 1/2 cup sour cream, Baby Bam to taste, 1/2 cup chopped green onions, 1/4 cup crumbled crispy bacon, 1/2 to 1 cup grated Cheddar cheese.


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