The essential trick here is to return the drained potatoes to the saucepan for a few minutes to dry them a bit over medium-low heat before mashing. From the United States Potato Board, makes 4 servings.
Ingredients
- 1 1/3 pounds (4 medium) potatoes, peeled, cut into 1-inch chunks
- 1 1/4 teaspoons salt, divided
- 2 tablespoons butter or margarine, softened
- 1/2 to 2/3 cup hot milk or cream
Directions
In large saucepan, combine 5 cups water, potatoes and 1 teaspoon salt; bring to a boil. Reduce heat to medium; cover and cook 10 minutes or until potatoes are tender when pierced with a fork.
Drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat 1-2 minutes to dry potatoes, stirring occasionally. In saucepan, mash potatoes with potato masher or fork, or beat with electric hand mixer until chunky. Stir in butter, remaining salt and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency. Season to taste with additional salt, if desired. Serve immediately.
