Classic Mashed Potatoes
Photo by Scott Phillips
Ingredients
- ¼ tsp. freshly ground white pepper; more to taste
- 1/3 cup kosher salt; more to taste
- ½ lb. (1 cup) unsalted butter, cut into 1-inch pieces
- 6 lb. russet potatoes, peeled and cut into 2-inch chunks
- 2 cups heavy cream, half-and-half, or whole milk
Put the potatoes in an 8-qt. stockpot. Add the salt and enough water to cover the potatoes by about 2 inches. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the potatoes are tender but not falling apart, 15 to 20 minutes. Meanwhile, he...
Chardonnay Wines from California
Variations on Classic Mashed Potatoes
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- 5 scallions, thinly sliced (optional)
- 2/3 cup heavy cream
- 2 3/4 sticks (11 ounces) unsalted butter
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