|Mashed potatoes done right|
The difference between a good meal and a great meal often comes down to whether the side dishes got as much attention as the main course. This recipe ensures that your mashed potatoes will stand on their own without gravy. Add gravy, and you leave the realm of the side dish and enter the realm of the sublime...
The three most common problems with mashed potatoes are:
1) Under-cooking the potatoes
2) Under-seasoning the potatoes
3) Under-mashing the potatoes
This recipe tackles these issues head-on, in order.
- 3 pounds russet potatoes (about 6-8 potatoes)
- 1 stick (8 tablespoons) butter
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon granulated garlic
- 3/4 tablespoon coarse kosher salt (or a little less than 1/2 tablespoon of table salt)
- 1 cup milk
Peel your potatoes, and then cut them roughly into 2-inch thick sections. Place the potato sections into a large stainless steel pot, and fill the pot with water until the potatoes are fully covered. Place the potatoes over high heat to boil.
Once they come up to a boil, you may need to turn down the heat a tad so they don't boil over. Boil the potatoes until they are soft, which will likely take about 45 minutes (depending on exactly how thick you cut them). When a fork goes easily into the center of the thickest potato section (and before they begin to fall apart) they're done.
Once the butter has melted, add the seasonings and milk. Mash the potatoes for a good 3-4 minutes until smooth.
Always taste your food before you serve it!