Really good mashed potatoes are not hard to make; once you’ve done it, you won’t need this recipe. Some folks use chicken broth instead of milk, they also add chives, grated Parmesan, roasted garlic – add whatever you want. They adapt well. Here’s my blueprint version.
5 lbs. potatoes
2 cups whole milk
1/2 stick butter
Kosher salt
Ground black pepper
Peel potatoes, and leave whole. Place in large pot and cover by 1 inch with cold water. Sprinkle in about 2 teaspoons kosher salt. Turn heat to high and when it begins to boil, turn down to a nice steady simmer and cover. Keep covered and simmer about 30-35 minutes.
During the end of the cooking time, heat the milk and butter together until the butter has melted; set aside.
Drain and place potatoes in a large bowl and mash them down with your potato masher. Now, you can either continue with your masher or switch to a hand-held mixer (like I do) and slowly add the warmed milk mixture until it is the consistency you want. I usually have some of the milk leftover, but I do need to add more pepper. Serve. These reheat well the next day.