Mashed potatoes have qualities that make it a perfect match for so many main
courses. Our mashed potatoes are light and ready to take on butter or gravy.
The perfect mash starts with choosing the right potato; preferably russet,
Yukon gold, or long white potatoes.
Let's get started. First, you should wash the potatoes, then peel them.
Now, cut the potatoes into one and a half inch chunks,
place in a sauce pan, and cover with water.
You can add one teaspoon of salt to the water if you like.
Bring the water to a boil.
And let it simmer for up to twenty minutes.
You'll want to test the potatoes readiness by sticking in a fork.
If you feel the fork easily pierce the potato, it's ready.
Once they're ready, drain the potatoes.
To prevent lumps, mash the potatoes before adding batter.
It's best to use a potato masher, or a hand blender.
Add salt,
pepper,
butter,
milk, and continue mashing until the potatoes are creamy and free of lumps.
For a dash of elegance, you can garnish your mashed
potatoes with some chopped parsley.
Creamy and savory, starchy and smooth,
classy and hearty, humble mashed potatoes are a great compliment to a meal.
