The Very Best Mashed Potatoes
Prep time: 15 minutesCook 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.