The absolute best way to cook potatoes, according to so many tests.
¾ cup whole milk, half-and-half, or heavy creamPlace the potatoes in a 3- to 4-quart sauce pan and cover with cold water. Partially cover the pot and bring the water to a boil. Uncover, add 1 teaspoon of salt, and reduce the heat so that the water boils gently. Cook until the potatoes are tender when pierced with a fork, 10 to 12 minutes.
Meanwhile, in a small saucepan, heat the milk to just below a simmer. In a separate pan, melt the butter. Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a food mill or hand masher to mash the potatoes. Stir the butter into the potatoes. Add the milk, a little at a time, until the potatoes are as soft and moist as you like. Salt to taste. Serve immediately, or keep warm in the top of a double boiler for up to 1 hour, or cover and rewarm in a microwave.
You know them, you love them, you stare straight at them when your anti-vaxxer uncle’s asking why you’re still single. Mashed potatoes, the only universally cool thing about Thanksgiving, are always decent, even when they’re only okay. Nora Ephron once wrote, “Nothing like mashed potatoes when you're feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful.
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