Holiday Mashed PotatoesRecipe by Chef Heidi Fink

Directions

1. Peel the Russet potatoes, removing any eyes and brown spots. Rinse well, then dice each potato into about 8 pieces each, making sure to cut them evenly-sized as possible, so they cook evenly.
2. Place prepared potatoes in a large pot and cover with cold water by about 2.5 cm (1 inch). Add the salt and mix well.
3. Bring potatoes to a boil over high heat, reduce heat to low so that the potatoes are barely simmering when partially covered, and cook until the potatoes are very tender, and start to fall apart when pierced with a fork.
4. NOTE: it’s very important to cook the potatoes gently and thoroughly. If they are not cooked until completely tender, the mashed potatoes will be gluey rather than fluffy.
5. Drain the potatoes, reserving up to a cup of the potato-cooking water.
6. Return potatoes to their pot and return to the stove, on very low heat, or just the residual heat of the burner that has been turned off. Add the full half pound of butter, in pieces. Cover the pot and let the butter melt for a minute.
7. Once the butter has melted, mash the potatoes directly in the pot with a hand-masher, using a bit of the reserved potato-cooking water, as necessary, to adjust the texture to your liking.
8. Taste for salt and add more if needed.
9. The potatoes can stay in the pot, covered, at the back of the stove for up to 30 minutes while you finish the rest of the meal.
10. These potatoes are super fluffy, buttery, and potato-y, perfect for holding gravy. I serve them at every holiday meal.