Fluffy Mashed Potatoes Ladies Home Journal
5 lbs russet potatoes, peeled & cut into 2" pieces
2 t kosher salt, plus more for boiling
3/4 c whole milk, heated, plus more as needed
5 T unsalted butter, softened
(Half recipe for smaller crowd) Place potatoes in a large pot, cover with cold water by 2", add some salt and bring to a boil. Simmer until fork-tender but not falling apart, about 30 mins; drain. Transfer potatoes to a large mixer bowl and whisk on medium speed until finely crumbled. Add milk, butter and salt; beat until just smooth (or use potato masher), adding more milk as needed for a light, creamy texture. Makes 8-10 servings. Work: 15 min, Total: 45 min
1.5 lbs small red potatoes
1 t salt
2/3 c shredded Monterey Jack
1/4 c 2% milk
1 T unsalted butter
Follow above, but only boil for about 15 min. Mash till slightly chunky. Makes 4 servings. Work: 10 min, Total: 25 min
