For Erev Yom Kippur dinner last night, I made mashed potatoes. I thought they were good, but my daughter Randi swooned as she ate some and said, “These potatoes are like fluffy clouds, they’re so light! She asked me if I had done anything different than usual to which I said I didn’t, but I realized I’d better write down what I did do!
5 lbs. organic Idaho potatoes
2 sticks Whole Foods salted butter
about 1/2 cup whole, organic milk
salt (not kosher)
about 1/4 teaspoon ground black pepper
Peel potatoes. Cut into largish pieces and put in large pot and cover with cold water. Bring to a boil (uncovered), and simmer over low boil till you can put a fork into potatoes easily. Drain in colander. Put your sticks of butter back in pot to melt over low flame. Add potatoes back in, and mash. Add salt to taste and pepper too. Then add milk, and mash till nice and fluffy.
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