A dish doesn't have to be complicated to be heavenly. Take mashed potatoes. I have been making them the way my mother taught me since I started cooking. They are simple and fast but everyone raves about them, particularly guests. I think it has to do primarily with the kind of potatoes I use. Unlike most recipes that call for Yukon gold, I use Idaho baking potatoes and I whip them with butter and hot milk. My mother swears it's the white pepper. I think it's the type of potato and the whipping. Whatever...
There is nothing like Yankee Pot Roast or Meatloaf with mashed potatoes. Nothing.
Serves 4 - 6
Use baking potatoes, or Russets, for best texture.
•4 large Russet, or baking potatoes, cut into 1-inch chunks
•1/2 cup milk , or more to taste
•1/4 cup butter
•3/4 teaspoon salt, or to taste
•1/4 teaspoon white pepper
Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
Drain potatoes thoroughly. Transfer to mixer bowl. Add butter, white pepper and salt to the bowl. In the same pan you boiled potatoes add milk and warm up. Beat potato mixture until light and creamy. Slowly add the hot milk until you get the consistency you want. Continue beating for another minute or 2 until they are fluffy. Serve.