Down-Home Mashed Potatoes

Mashed potatoes need not be perfectly smooth; in fact, a few small lumps improve the texture. Nor should the milk be premeasured and heated: The quantity needed will depend on the type and age of the potatoes. (Mealy baking potatoes that have been stored for a long time take more milk than new potatoes.) just pour milk in gradually, beating after every addi- tion, until the potatoes are just right. A few minutes in the oven before serving will reheat and puff up the potatoes .

Bring a large pot of salted water to a boil. Meanwhile, peel potatoes and quarter or halve them (depending on size). Drop potatoes into the pot as they are peeled, even if water is not quite boiling yet. Cook potatoes over high heat until fork tender (about 25 minutes after water comes to a boil). Some pieces can be left a little underdone. Drain well.

Place potatoes and butter in a large bowl. Using a potato masher or fork, coarsely mash them together. Make a well in the center and pour in a small amount of milk.

With an electric mixer (not a blender or food processor, which will turn potatoes into a starchy goo) beat potatoes, adding more milk a little at a time as needed, until the desired texture is obtained. Tasting carefully, add salt and pepper. At this point, potatoes can be set aside, uncovered, until the rest of dinner is nearly ready. one half hour before serving time, preheat oven to 350F.

Mound potatoes in an oven proof casserole, sprinkle with paprika, and bake uncovered for 20 minutes.

From ‘Regional American Classics’, California Culinary Academy, Chevron Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.