Sides

Mashed Potatoes

Melissa Clark's fluffy, buttery mash from NYT Cooking. Rinsing the starch off is the trick. Serves 4 to 6, about 40 minutes.

Ingredients

• 2 lb russet potatoes, peeled
• Salt, as needed
• 3 to 6 tbsp unsalted butter, cut into 1-inch pieces, at room temperature
• 1/2 cup heavy cream or whole milk, plus more as needed
• Black pepper and nutmeg (optional), to taste

Directions

1. Cut the potatoes into 1- to 2-inch pieces. Swish them in a bowl of cold water, drain, and repeat until the water stays clear.
2. Put them in a pot, cover with cold water, and salt well.
3. Bring to a boil, then lower to a simmer and cook until fork-tender, 15 to 20 minutes.
4. Drain, rinse under hot water for about 30 seconds to wash off excess starch, then return to the pot over medium-high heat for a minute to steam off moisture.
5. Mash with a ricer or food mill (a hand masher or stand mixer on medium-low also works). Don't use a food processor or blender — it makes them gluey.
6. Over low heat, stir in 3 tbsp butter until melted in. Add up to 6 tbsp for richer potatoes.
7. Warm the cream or milk, then pour it in gradually, stirring, until they're as loose as you like.
8. Season with salt, plus pepper and nutmeg if using. Serve hot.

Make ahead

• Keeps covered in the fridge up to 5 days; don't freeze.
• Reheat in a pot over medium heat for 5 to 7 minutes, stirring and adding a splash of cream or milk. Or dot with butter in a covered baking dish and bake at 325°F until hot, about 20 minutes.

Variations

• Brown butter: brown the butter before mixing it in.
• Garlic: simmer 1 to 2 crushed garlic cloves in the cream or milk, then strain.
• Herb: stir in about 3 tbsp minced chives or other soft herbs.
• Sour cream: swap some of the cream or milk for sour cream.
• Yukon Golds work too, for a denser, creamier mash.

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