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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try one of our delicious variations, below. Ingredients:
4 pounds large boiling potatoes such as yukon gold or russet (baking) potatoes |
1 1/2 cups whole milk |
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened |
1 teaspoon salt, or to taste |
1/2 teaspoon black pepper |
Directions:
1. Peel potatoes and cut into 2-inch pieces. Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes.
2. Shortly before potatoes are done, bring milk just to a simmer in a small saucepan over moderate heat, then remove from heat.
3. Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher until combined well.
4. Variations: Add 2 cups crumbled goat cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon.
5. In place of butter, use 1/2 cup extra-virgin olive oil.
6. In place of milk, use 1 1/2 cups heavy cream and 1/2 cup drained bottled horseradish.
7. In place of 1 cup of milk, use 1 cup sour cream at room temperature.
8. Add roasted garlic: Roast 2 heads of garlic, wrapped in foil, in a preheated 400°F oven 50 minutes. Squeeze roasted garlic from skins into potatoes along with butter and milk.
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