Prime-Time Mashed Potatoes

 

                These are our special-occasion mashed potatoes, wonderfully fluffy but very rich. For everyday eating, we substitute more milk for the half-and-half and cut down the butter by several tablespoons.

Serves 6 to 8

• 2 pounds baking potatoes, scrubbed, half of them peeled
• 1 tablespoon salt
• 6 to 8 tablespoons unsalted butter
• 1 cup whole milk
• ½ cup half-and-half
• Salt and fresh-ground black pepper to taste

1. Place the potatoes in a large, heavy pan, and cover them with water by at least 1 inch ; add the salt.
2. Cook the potatoes over moderate heat until they are tender, about 25 to 35 minutes, depending upon the size ; drain the potatoes.
3. While the potatoes coll slightly, pour the milk and half-and-half into a medium pan, and scald them ; watch that the mixture doesn't foam over as it heats ; reserve the mixture, and keep it warm.
4. When the potatoes are cool enough to handle, rice or mash all but one of the potatoes back into their original pan ; cut the 1 reserved potato into chunks, and add it to the pan for a little lumpiness.
5. Put the pan over low heat, and stir the potatoes continuously for 2 to 3 minutes to dry them out thoroughly ; add 6 tablespoons of the butter, a tablespoon or two at a time, stirring well after each addition.
6. Pour in about 1 cup of the warm milk mixture, about ¼ cup at a time, while continuing to stir ; add more if the potatoes can absorb it without becoming soupy.
7. Stir in all or part of the remaining butter too, if the potatoes can absorb the additional fat ; taste the potatoes for seasoning, and add salt, if needed, and pepper.
8. Although they are best served right away, you can keep the potatoes up to 1 hour in the top of a double boiler.

BON APPÉTIT