Mashed potatoes, with or without gravy, are a low-cost side dish that is ideal for feeding a large group during a holiday dinner. If you like textured mashed potatoes, use a hand-held potato masher, which is also the simplest method. After adding the milk and butter to the potatoes, just return them to the saucepan in which they were cooked and mash away.

Using a masher, on the other hand, will never result in entirely smooth potatoes. This isn't always a terrible thing. Some people want their mashed potatoes lumpy. Others adore the ultra-smooth variety. If you want them smooth, use a food mill or potato ricer if you have the time. Use a hand-held masher if you want them bumpy or if you are short on time.

Perfect Mashed Potatoes.

• Special equipment: Potato ricer or food mill (optional), double boiler(optional)
• Preparation time: 5 minutes
• Cooking time: 30 minutes
• Yield: 10 servings
• Four pounds (about 12 medium) russet potatoes (Idahos)
• 2 cups hot whole milk or half-and-half
• 1/2 cup (1 stick) unsalted butter at room
• temperature, cut into pieces
• Salt and pepper to taste.
  
  

1. Wash the potatoes carefully, but don’t peel them. Cover them with cold water in a large stockpot. Bring to a boil over high heat; reduce to a low heat and cook until the potatoes are tender, about 30 minutes.
2. When the potatoes are done, a sharp knife tip should easily insert. Drain in a colander and let cool slightly.
3. Boiling the tubers in their jackets keeps in all that subtle flavor.
4. The potatoes should be peeled. Cut them into big bits and run them through a ricer or food mill immediately into the drained kettle. Whisk in the heated milk a little at a time with a strong wire whisk.
5. Seasoning towards the end allows you to taste how flavorful the mash is already from the salted butter, and then you may add on exactly what you need. This final-stage seasoning goes against the heavy-and-constant-salting camp of potato chefs, but it really enhances the potatoes' characteristic deep earthiness.