America's Test Kitchen Mashed Potatoes
under 30 minutes
2 pounds Russett Idaho potatoes
1 cup hot half-and-half or whole milk
4 tablespoons butter
ground black pepper
Place whole potatoes in large pot with cold salted water to cover. Bring to boil over high heat then simmer, covered, until potatoes are just tender (about twenty minutes). Drain. Peel potatoes and put through food mill or ricer into a warm, dry saucepan.
Heat milk and butter in small saucepan until warm and butter is melted. Pour milk/butter mixture into potatoes and mix well. Generously season with lots of pepper and serve.
rec.food.recipes Melinda Johnson mel