serves 4 to 6
Music Pairing: Mashed Potato Time by Dee Dee Sharp
3 russet potatoes, peeled & cubed
6 tablespoons butter (yep, it’s a lot!)
1/4 to 1/2 cup milk, heated
Sea salt, to taste
Chopped parsley, optional (to garnish)
Add the potatoes to a 4-quart pot. Fill with enough water to cover 1-inch above the potatoes. Place on the stove, over medium-high heat, and bring to a boil. Cook, reducing the heat if the water begins to boil over, until the potatoes are very tender when pierced with a fork, 10 to 15 minutes.
Meanwhile, heat the milk over low heat, until very hot, but not boiling, Alternately, 1 minute usually works well in the microwave.
Drain the potatoes in a strainer, and return them to the pot. Add the butter. Using a handheld potato masher, smash the potatoes until smooth, and there are no lumps. I sometimes use a fork to do this step.
Season with salt. Pour in the milk, using a fork to stir it in.
Spoon the mashed potatoes into a serving bowl, or just bring the pot to the table. Enjoy!