Don’t mess with mashed potatoes too much. Like a good pie dough, the less interaction the best.
- Potatoes of your choice
- Salt + pepper
- To cut down on time, don’t bother with peeling, or just peel half the potatoes. We get kids to do this and then leave cut potatoes floating in a stockpot or bucket of cold water until we’re ready to throw them in salted boiling water.
- Have lots (and we mean lots, like two pounds worth) of butter pre-cut into small pieces at the ready.
- Once your potatoes are soft to the touch (after rapidly boiling), drain off several cups worth of potato water into a separate bowl or pot.
- Drain the potatoes thoroughly. While still warm, add butter, salt and pepper.
- Mash until still thick. DO NOT even think about using a food processor. This will ruin the structure of your potatoes. Use a hand masher and add bits of potato water if the mash mixture needs to be loosened up.