Let’s talk comfort food! The sixth installment in the Easter Dinner Series is one of my favorite all time dishes. So many comfort foods call out for a side of mashed potatoes, and I admit this is my favorite side dish. I could eat mashed potatoes at every meal. They’re delicious when first prepared and just as delicious leftover and made into potato cakes. Potato cakes can be made by mixing the mashed potatoes with flour and egg, shaping into patties, and frying in hot oil.
What makes these mashed potatoes stand out are the type of potato and the warm milk and butter. I use baking potatoes and cut them into slices, which allows them to cook to tenderness a little faster without compromising taste and texture. Warming the milk and adding ingredients to the potatoes over low heat allows the water to evaporate, keeping the potatoes warm while transferring to the bowl. White pepper keeps the flawless beauty of the creamy and fluffy potatoes while enhancing the flavor.
Buttery Mashed Potatoes
Yield 6 servings
So many comfort foods call out for a side of mashed potatoes that you want to be sure you get them right. These fluffy, mashed potatoes are a welcomed side dish to any table.
- 3 pounds baking potatoes
- Kosher salt and freshly ground white pepper
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup whole milk, warmed
- 3 tablespoons minced fresh chives (optional)
- Peel the potatoes and thinly slice.
- In a large pot, combine the potatoes with salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 20 minutes.
- Drain well. Return the potatoes to the pot over medium-low heat to evaporate the excess moisture. Add butter, milk, and salt and white pepper to taste. With a potato masher, mash the potatoes to desired texture. (If you don't have a potato masher, cream the potatoes with a handheld mixer on high speed.)
- Mix in the chives, if desired. Transfer to a warmed serving bowl and serve at once with additional butter, if desired.
Quick tip: Place a wooden spoon across the top of the boiling pot to prevent boiling over.
Variations: Give the mashed potatoes a boost of flavor with roasted garlic. Slice a head of garlic in half crosswise, drizzle the halves with olive oil, wrap them in aluminum foil, and place in a small, shallow pan. Bake in a preheated 400ºF oven until the cloves are soft, about 35 minutes. Squeeze the cloves from their papery sheaths into the potatoes and whisk to combine.
Serving Size 1 dish
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.