The Very Best Mashed Potatoes

Butter, milk, a bit of heavy cream, and our secret ingredient--a dash of vinegar--make these the most delicious potatoes ever. If you want to make them ahead of time, reheat in the microwave at half-power, stirring every 3 minutes until hot.

By Jackie Plant and Fraya Berg

Prep time: 15 minutes
Cook time: 25 minutes

3 1/2 lbs. russet potatoes, peeled and cut into cubes
2/3 cup milk
1/3 cup heavy cream
6 Tbs. butter
1/2 tsp. cider vinegar

In large saucepan, simmer potatoes in salted water until soft. Drain well. Return to saucepan; add milk, cream, and butter. Using a potato masher or an electric mixer, beat potatoes until fluffy. Beat in vinegar, mixing well. Add salt to taste. Can be made ahead: Cool, cover, and refrigerate up to 2 days; reheat to serve. Makes 14 half-cup servings.

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