Classic Mashed Potatoes

photo by James Baigrie

There’s nothing more comforting than honest-to-goodness, homemade mashed potatoes, enriched with butter and whole milk. This recipe is a favorite at Foster’s and at my own table, as well. Try them alongside Salmon Cakes with Crunchy Corn Relish or Braised Short Ribs with Roasted Root Vegetable Puree or as a “bed” for Braised Fillet of Beef with Roasted Tomatoes and Mushrooms or Sautéed Soft-Shell Crabs. These creamy mashed potatoes can also be scooped into individual soup bowls, and then topped with hot Chicken, Leek, and Fennel Soup or Fiery Three-Bean Chili.

Serves 8 to 10

4 pounds russet potatoes, peeled and cut in half (about 6 potatoes)
8 tablespoons (1 stick) unsalted butter, cut into chunks
¾ cup whole milk
Salt and freshly ground black pepper to taste
Chive Oil (recipe follows)

1. Place the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a low boil and cook, uncovered, 25 to 30 minutes, until the potatoes are tender when pierced with the tip of a sharp knife.

2. Drain the potatoes and return them to the saucepan while still warm. Add the butter and milk and mash with a potato masher until all the butter and milk are incorporated and the potatoes are creamy.

Note: If you like smooth mashed potatoes, use an electric hand mixer instead of a masher and beat until smooth.) Season with salt and pepper; drizzle with Chive Oil, and serve immediately.