I realize I’m scooping my weekly Foodie Friday, but with Thanksgiving just around the corner, I figured you wouldn’t mind if I sprinkled in a few of my faves – like Julia’s Mashed Potatoes. I think that you’ll agree. Thanksgiving deserves the very best mashed potatoes – fluffy and buttery!
The secret’s in using russet potatoes, hot milk, plenty of butter, and Julia Child’s recipe from Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking.
Each and every Thanksgiving, that big serving bowl of mashed potatoes disappears.
As Julia would say, Bon appétit!
Julia’s Mashed Potatoes
Adapted from Julia Child’s Julia’s Kitchen Wisdom
This recipe serves 4–6
2 ½ pounds large russet potatoes (russets mash fluffiest)
½ cup whole milk, heated
4–5 tablespoons butter, or to taste
Salt and freshly ground pepper to taste
Peel and quarter potatoes. Place in a large pot of salted water and boil for 10–15 minutes or until fork tender. Do not overcook. Drain and return to pot.
Sauté for a minute or so to allow moisture to evaporate. With an old-fashioned potato masher, I start lightly mashing. On another burner, I have the milk heated up, and, little by little, I add it to the mash. I alternate the milk with single tablespoons of butter. I keep tasting for consistency and butteriness. Adjust accordingly. Season with salt and freshly ground pepper to taste.
Note: Do not over mash/whip your potatoes or they may become glue-like in consistency.
*I increase the number of potatoes and the amount of butter according to the size of my crowd. But I’ve found that the amount of milk I use stays much the same.