“Please pass the potatoes.”
Thanksgiving is right around the corner and that means Mashed Potatoes and Gravy.
2 lbs Summertime Russet Potatoes
1 stick unsalted butter, room teperature
1 cu. whole milk, warmed
Freshly ground pepper
Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer. Cook, uncovered, until the potatoes are fork-tender.
Drain the potatoes. Hold with an over mitt and peel off the skins, then transfer to a bowl.
Add the butter and warm milk to the potatoes and mash with a potato masher until smooth. Season with salt and pepper.