Mashed Potatoes

Servings: 4 Notes: Prep: 10 minutes | Cook: under 45 minutes. The author recommends peeling the potatoes in “stripes,” leaving a little peel behind for texture and color.

Ingredients

• Russet potatoes - 3 large, scrubbed
• Kosher salt - 1 TBSP
• Butter - 1 stick
• Milk - 1/3 cup
• Ground black pepper - 1 tsp

Instructions

1. Peel the potatoes, leaving a little skin on each one for texture. Cut the potatoes into 1.5-inch chunks.
2. Bring a large pot of water to a rolling boil, salt generously. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
3. Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat until the butter is just melted and the milk is warm.
4. Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well blended but still have a bit of texture.
5. Mash in salt and the pepper. Serve hot.