The Very Best Mashed Potatoes
These crowd-pleasing potatoes can be made up to a day ahead. Cool, cover, and refrigerate. Reheat to serve.
- 3 1/2 pounds russet potatoes, peeled and cubed
- 2/3 cup milk
- 1/3 cup heavy cream
- 6 tablespoons butter
- 1/2 teaspoon cider vinegar
- salt, to taste
1. In large saucepan, simmer potatoes in salted water until soft, about 20 minutes. Drain well. Return to saucepan; add milk, cream, and butter.
2. Using a potato masher or an electric mixer, beat potatoes until fluffy. Beat in vinegar, mixing well. Add salt to taste.