Mashed Potatoes

1. 1

   Peel potatoes and cut into 2-inch pieces.

2. 2

   Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes.

3. 3

   Shortly before potatoes are done, bring milk just to a simmer in a small saucepan over moderate heat, then remove from heat.

4. 4

   Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher until combined well.

5. 5

   Add 2 cups crumbled goat cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon.

6. 6

   In place of butter, use 1/2 cup extra-virgin olive oil.

7. 7

   In place of milk, use 1 1/2 cups heavy cream and 1/2 cup drained bottled horseradish.

8. 8

   In place of 1 cup of milk, use 1 cup sour cream at room temperature.

9. 9

   Add roasted garlic: Roast 2 heads of garlic, wrapped in foil, in a preheated 400F oven 50 minutes.

10. 10

    Squeeze roasted garlic from skins into potatoes along with butter and milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.