Mashed Potatoes

Thanksgiving mashed potatoes are the best, all year 'round! This is a smaller recipe, but you can make it larger. 

Add water to a large pot and set it on high so that it comes to a boil.

While the water is coming to a boil, do the following: wash and peel 5 large russet potatoes. Dice them up into cubes. I usually cut the potato in half. Then cut each half into half again. Note: they often come in 5lb bags, but you can also buy them individually. 

Once the water is boiling, carefully add the potatoes. They're heavy enough that they'll easily make the boiling water splash. So add them slowly, or even use a spoon to put them in.

Boil them for about 10mins and check their softness. They're done when you stab them with a fork and they start to fall apart. If you stab them and they feel stiff at all, boil them longer.

Once done, drain the water and put your potatoes into a big bowl. Add 1/2 cube butter and 1/4 cup whole milk OR heavy whipping cream. Mix them with your mixer (hand mixer or stand mixer) until creamy. If you use a stand mixer use the "flat beater" attachment like in the picture. 

If they're not creamy, add more butter and milk (or cream) very slowly. It's easy for them to suddenly get too runny. If they do end up too runny, transfer them to a baking dish and bake in a 350º oven until they're stiff. 

Always use salted butter. If you have to use unsalted butter then you'll want to add salt when whipping them. Some variations includebleaving small amounts of skin, adding garlic or leaving them more lumpy.