potato

Mashed potatoes

Hot potatoes, warm dairy, salt. Lumps are a choice, not a mistake.

35 min · Start when the roast has 30 minutes left, or while a steak rests.

Ingredients

• russets, peeled, chunks3 lb
• butter, room temp6 tbsp
• warm cream or whole milk3/4 cup
• kosher saltto taste

Method

1. 1

   Salted water. Potatoes until they fall off a knife, 15–18 minutes. Drain hard. Steam off 1 minute.

2. 2

   Rice or mash. Butter first so it melts in, then warm cream. Salt until they taste like food, not paste.

3. 3

   Hold over a pot of simmering water, covered. They go gluey if you beat them again.