To keep mashed potatoes warm until the meal is served, place them in a heat-proof bowl and cover with foil. Set that bowl in a pot of barely simmering water that reaches halfway up the side of the bowl.
Contents
Ingredients
- 2 lb.Idaho potatoes, peeled and cut into 1-inch pieces
- 3 tbsp.kosher salt
- 1 c.milk
- 4 tbsp.cold unsalted butter, cut into small pieces
- 1/2 tsp.fresh-ground black pepper
Directions
-
- Step 1
Cook the potatoes: Heat oven to 250°F. Place the potatoes in a pot and fill with enough water to cover. Add the salt and bring to a boil over high heat.
- Step 2Reduce the heat to medium and simmer until potatoes are tender, 12 to 15 minutes. Drain the potatoes, transfer to a baking pan, and place in the oven until thoroughly dried out, 7 to 8 minutes. (Shake the pan occasionally to ensure all excess water evaporates.)
- Step 3Puree the potatoes: Heat the milk in a small saucepan until it simmers. Mash the potatoes until smooth, taking care not to overwork them. Alternately add the butter and milk in thirds, gently folding with a rubber spatula. Stir in the pepper.
- Step 1
