Perfect Mashed Potatoes

Ingredients

• 2 teaspoons kosher salt to salt water
• 3 pounds Russet potatoes (about 4)
• 1 pound yellow potatoes such as Yukon Gold
• 1 cup whole milk or light cream
• 2 sticks salted butter (1/2 pound)**
• 1/2 teaspoon white pepper
• 1/2 teaspoon garlic powder
• **If you use unsalted butter instead, taste final mashed potatoes and add more salt as needed.

Instructions

1. 1

   Fill a 5-6 quart pot half full of cold water.

2. 2

   Peel the potatoes and as you peel them, place them in the cold water.

3. 3

   After all the potatoes are peeled, remove them one at a time and cut the Russet into 1-inch sized pieces and the yellow into ½-inch sized pieces. (The Russet cook quicker than the yellow so cutting the yellow smaller will assure that all the cut potatoes cook at the same time.)

4. 4

   As you cut them, put them back into the water. If needed, add more water so they are covered.

5. 5

   Add 2 teaspoons of kosher salt and bring to a boil. Time ten minutes then check one with a fork and if done, pour into a colander to drain. Ours took exactly ten minutes.

6. 6

   While potatoes are cooking place milk or cream along with butter, pepper and garlic powder in a small sauce pan and heat just until butter melts. Do not boil. Remove from heat.

7. 7

   Pour cooked potatoes back into the pot and place the pot back over high heat and stir with a wooden spoon until any liquid on the bottom evaporates, about 30 seconds to one minute, no longer.

8. 8

   Off heat, add the contents of the sauce pan to the potatoes (no additional salt is needed) and mash using a potato masher to your desired consistency. We like ours with small lumps.

9. 9

   Transfer to a serving bowl and serve.