American Kitchen Classic Basic Mashed Potatoes

1. 1

   Fill a large pot halfway with cold water. Peel the potatoes and cut into 2 inch cubes, adding to the pot as they are cut. Add cold water to cover by 1 inch, if needed. Stir in the 3 tbsp kosher salt.

2. 2

   Bring to a boil, then reduce heat to medium low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry 5-10 minutes.

3. 3

   Meanwhile, heat milk, cream, peppercorns, sprigs and bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes.

4. 4

   Remove from heat and let mixture infuse for 20 minutes then strain.

5. 5

   While milk mixture is infusing, pass the potatoes through the smallest disk of a food mill along with the diced butter into a large bowl. The hot cream mixture should be ready by this time so stir into the riced potatoes. Season with salt and pepper.

6. 6

   If you need to hold the mashed potatoes, cover with plastic wrap pressed directly against the potatoes surface and set bowl over a large pot of simmering water for up to 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.