Fail-Proof Mashed Potatoes
Step up everyone’s favorite savory staple with a fail-proof mashed potato recipe. Recipe by Executive Chef Robert Stricklin of The Keeter Center at College of the Ozarks.
Recipe by Executive Chef Robert Stricklin of The Keeter Center at College of the Ozarks.
4 pounds Russet potatoes
1 cup milk
4 tablespoons butter
Freshly ground black pepper
1. Peel the potatoes, and cut them into 1-inch pieces.
2. Place potatoes into a pot of cold water. Add a big pinch of salt, and place the pot over high heat.
3. When it comes to a boil, cook the potatoes until just cooked through, approximately 20 minutes.
4. Once potatoes are finished cooking, drain them in a colander, then place them back in the pot and let them dry out over low heat. (The potatoes absorb water, too, and this dries the water back out.)
5. In a small pot over low heat, add the milk and butter. Heat until the butter melts. Mash the potatoes with a potato masher and break up lumps, and season with salt and pepper.