Trisha doesn't overcomplicate her mashed potatoes. Potatoes, milk, butter, and seasoning. Perfection doesn't have to be complex, and it pretty much never is when it comes to down-home comfort staples like this.
5 pounds red potatoes, peeled and quartered
1/2 cup milk
1/2 cup unsalted butter
salt and black pepper, to taste
Place the potatoes in a large pan and cover with cold water. Place the pan on medium-high heat and bring to a boil. Cook until the potatoes are fork-tender, about 30 minutes. Drain well and transfer the potatoes to a large mixing bowl.
Meanwhile, heat the milk in a small saucepan over medium heat. Add the butter and cook, stirring occasionally, until the butter is melted. Do not let the milk mixture boil.
Using an electric mixer, beat the potatoes on the lowest speed. While beating, slowly add the milk mixture. Just beat the potatoes long enough to incorporate the liquid, do not over beat.
Season to taste with salt and pepper. Serve hot.
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