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Who doesn’t love mashed potatoes? Everyone has their favorite way to prepare them – cream or milk, how much butter, herbs or not, garlic?, etc. This recipe is my basic, go-to recipe when serving mashed potatoes with our Boeuf Bourguignon (recipe is in A Well-Seasoned Kitchen®) or other fairly rich or robust entrees. I have reduced the amount of butter a bit vs. a more traditional recipe. I also tend to opt for whole milk instead of cream, but both work well. Enjoy!
Serves: 8 to 10; makes around 8 cups
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 4 tablespoons butter
- 1½ cups whole milk (can also use half and half)
- 2 tablespoons chopped fresh Italian (flat leaf) parsley
- 2 tablespoons chopped fresh chives
- Place potatoes in a large stockpot and cover with salted water by at least 1 inch. Bring to a boil, reduce heat and simmer until potatoes are very tender when poked with a fork, around 15 to 20 minutes. Drain; return to pot and put over high heat, shaking pan, to dry potatoes. Remove from heat and mash potatoes. Mash or stir in butter until melted.
- Heat milk in microwave (or on stove top) until very hot but not boiling. Stir hot milk into mashed potatoes. Stir in parsley and chives. Season to taste with salt and pepper and serve immediately. Can be kept warm over low heat, stirring occasionally, for 10 to 15 minutes.