Ingredients

Instructions

  1. For variations, see below.
  2. Peel and quarter potatoes. Add to large pot, cover with 3" of cold water, and bring to a boil.
  3. Add salt and simmer potatoes until tender, about 15 minutes.
  4. Reserve 1 cup of cooking liquid and drain potatoes in colander.
  5. Return potatoes to pot with milk, butter and 1/2 cup reserved liquid.
  6. Mash with potato masher until almost smooth, adding more cooking liquid as needed.
  7. Season to taste.
  8. Bacon-onion mash: Mix 8 chopped, cooked slices bacon and 3/4 cup finely chopped scallion greens into finished potatoes.
  9. Garlic mash: Wrap 1 head garlic in foil. Roast in 400 degree oven, 45 minutes. Squeeze cloves into milk for potatoes and mash with fork.
  10. Blue cheese mash: Use low-fat buttermilk instead of milk and fold in 3/4 cup blue cheese crumbles.
  11. Herb mash: Stir fresh herbs (such as 1 cup chopped flat leaf parsley, chives, or chervil) into finished potatoes.
  12. Extra creamy mash: Whisk 1/2 cup cream cheese and 3/4 cup chopped fresh chives into finished potatoes.
  13. Spicy mash: Fold 2 teaspoons canned chipotle in adobo sauce and 1/4 cup sour cream into finished potatoes.