Perfect Mashed Potatoes
Who doesn’t love mashed potatoes with their meatloaf? There are a couple of tricks to create great mashed potatoes. First, let the potatoes dry a little before adding the other ingredients to ensure you get a fluffy result. Second, do not overwork the potatoes. Quickly mash them, then gently fold in the remaining ingredients until they are just incorporated. The more stirring you do, the gluier they will become.
Serves 4
2 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 tablespoons salt
1/2 cup heavy cream or milk, warmed
2 tablespoons unsalted butter
salt and freshly ground black pepper to taste
Place the potatoes and salt in a large pot and cover with water. Bring to a boil over medium high heat and cook until very tender, about 15 minutes. Drain and pour back into the pot. Stir for 2 to 3 minutes over the heat to completely dry out the potatoes.
Using a potato masher, mash the potatoes until most of the lumps have been smoothed. Gently stir the cream, butter just until incorporated and season to taste with salt and pepper.
