Mashed Potatoes
| Ingredient | Amount |
|---|---|
| Butter | 1/4 cup |
| Milk | ~1/2 cup |
| Russet potatoes | ~3 |
| Salt | To taste |
| Pepper | To taste |
| Thyme | To taste |
Hardware
- Large pot with lid
- Colander
- Potato masher
Directions
Mis en place
- Cut the potatoes length-wise.
- Optionally remove the skin.
- Optionally score the skin into bit-sized sections
Soften potatoes
- Put the potatoes in a large pot of salted water.
- Cover and bring to a boil.
- Reduce the head to medium-low, simmer until tender (20-25 minutes)
- Drain the water and return the potatoes to the pot.
- Turn on heat to high and dry the potatoes for about 30 seconds.
- Turn off the heat.
Assembly
- Coarsley mash the potatos.
- Add the butter.
- Slowly and the milk until desired consisntency..
- Continue mashing until texture is smooth and fluffy.
- Stir in salt and black pepper to taste.
- Strip the leaves from thyme sprigs directly into the pot.
- Stir.