Fork-Mashed Potatoes by David Tanis
September 13, 2018
Mashed potatoes are the ultimate comfort food. As a kid, I considered myself a mashed potato connoisseur and would leave reviews in the comment boxes of restaurants. I always left the same review: “Good job on the mashed potatoes.”
This mashed potato recipe is easy. Generally, I follow recipes to a T and measure with exactitude, but I wing it with this one and it remains on point. I also appreciate the way you can mash to the consistency you prefer. Good job on the mashed potatoes, David Tanis!
2.5 lbs yellow-fleshed potatoes, such as Yukon Gold
Salt and pepper
1/2 cup milk or cream
1/4 cup olive oil
2 tablespoons of butter
Peel and cube the potatoes. Boil them in salted water 12 to 15 minutes, until fork-tender. Drain the potatoes and return them to the pot. Season with salt and pepper. Heat the milk in a small sauce pan until just under a boil.
Pour the hot milk over the potatoes and add the olive oil and butter. Use a large for to mash the potatoes to the consistency you like, then transfer to a warm serving bowl.
from Heart of the Artichoke and Other Kitchen Journeys by David Tanis