Mashed potatoes were a great hit at the seder, and for lunch several days afterward.
Mashed Potatoes
3 lbs. redskin potatoes, washed, unpeeled and cubed
1/2 c. whole milk
3 T. butter
1 T. salt
Cover the cubed potatoes with cold water in a medium pot. Salt the water if that’s your thing. Bring to a boil, reduce the heat and simmer until tender, 15-20 minutes.
In a small saucepan, heat the milk, butter and 1 T. salt over low heat until the butter has just melted into the milk. Remove from heat.
Drain the cooked potatoes and return to the pot. Whisk in enough of the milk-butter mixture to make the potatoes light and creamy, but not gluey. Don’t over-whisk!
If you’re not serving immediately, put the potatoes in an oven-proof dish and cover with aluminum foil. Place in a 200° oven for 30-40 minutes to reheat.
Serves 8.
