- Preparation: Easy
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Yield: 6 – 8 servings
- 8 medium Pacific Gold Russet Potatoes or Pacific Gold Gold Potatoes, about 3 lb total weight, scrubbed
- ½ cup unsalted butter, at room temperature
- ½-¾ cup whole milk
- kosher salt and freshly ground pepper
- To steam the potatoes, peel and cut them into rounds ¼ inch thick or into ½ inch dice. Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a bowl.
- Alternatively, leave the potatoes whole and unpeeled and cook them in a large pot of salted boiling water until tender when pierced with a small knife, about 25 minutes. Transfer the potatoes to a colander to drain.
- Empty the pot and wipe dry. Add the butter to the still-hot pot and let melt. Add the steamed potatoes to the pot or quickly peel the boiled potatoes while still hot and add them to the pot. Mash with a potato masher until smooth.
- Add ½ cup of the milk. 1 ½ tsp kosher salt, and ½ tsp pepper and mash to blend. Gradually add more milk, 1 Tbsp at a time, if needed to reach the desired consistency. Transfer the potatoes to a bowl and serve at once.
Note: Using a potato masher will yield slightly lumpy, fluffy mashed potatoes. For a smoother consistency, use a ricer. Do no use a food processor, or the potatoes will be gluey.
- The mashed potatoes can be prepared up to 2 hours in advance. Let stand in the pot at room temperature, then reheat gently over low heat, stirring often, just before serving. Alternatively, reheat in a buttered ovenproof dish in a 350°F oven until crusty on top, about 25 minutes.
Source: Williams Sonoma Potato by Selma Brown Morrow