Mashed potatoes are great with any dinner. Add a little gravy and it is perfect. Left over potatoes make fantastic potato torta, soup, hash brows and so much more. So to make a little extra is a good thing to do. One pound of potatoes will make about 2 cups finished mashed.
- 2 Tbsp salt
- 4 pounds Russet potatoes or other potato
- 1/2 pound butter 2 sticks
- 4 cups butter milk or milk
- salt to taste
- 1 whole head of garlic
Peel potatoes (optional). Place potatoes in a pot of cold water with 2 tablespoons salt. When you add the salt to the cooking water you reduce the salt required in the finished potatoes. Bring water to boiling point, add the garlic and cook until tender, about 20 to 25 minutes, only until fork tender.
Drain and place on a baking sheet pan allow them to dry out a little, if possible in the oven for a few minutes. Peel potatoes and the garlic and mash. The garlic will have a very mild flavor after cooking them with the potatoes. Then mash, they will have a better texture if they have a chance to dry a little. Heat the butter milk or milk add the butter. Heated milk and butter will make a lighter mashed potato. You can use a potato masher, ricer or food mill, grater, or electric mixer , and salt and stir well.
Potatoes cooked with their skins on, and peeled when cooked have more food value from the nutrients in the skins. While still warm the skins fall off easily. Add some chopped chives or parsley for a garnish.
If you want you can make the potatoes a day ahead if they are part of a large dinner. After you mash the potatoes, cover the bowl with melted butter, it will keep the potatoes from drying out to much. The next day add the heated milk and mix well. They will be prefect.