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Mashed potatoes

December 30, 2009

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Serves 6 with leftovers

9 medium Yukon Gold or Yellow Finn potatoes, peeled and cut into 3-inch pieces
2 russet (baking) potatoes, peeled and cut into 3-inch pieces
Salt and pepper, to taste
6 tablespoons butter, cut up
1 cup whole milk or half-and-half, or more to taste, heated until hot
1. In a large pot, combine the Yukon Gold or Yellow Finn potatoes and the russets with plenty of salt and water to cover. Bring to a boil, lower the heat to medium, and simmer for 10 to 12 minutes or until the potatoes are tender when pierced with the tip of a knife.

2. Drain the potatoes into a colander and return them to the pot. Let them sit for 1 minute.

3. With a potato masher, work in the butter, milk or half-and-half, a little at a time, and salt and pepper until the mixture is smooth. Taste for seasoning and add more salt and pepper, if you like. If the potatoes seem too thick, beat in more milk or half-and-half until they are fluffy. Debra Samuels