Margo True's Mashed Potatoes
- Russet or Yukon Gold potatoes
- Warmed milk or cream
- Chopped herbs, such as chives or parsley
1Peel and rinse the potatoes, then cut them into evenly sized chunks.
2Place the potatoes in a pot of cold, heavily salted water and bring to a boil. Reduce the heat to low and simmer for about 25 minutes, until the potatoes fall apart when pierced with a knife.
3Drain the potatoes and return them to the hot pot. Dry them over low heat, stirring until they completely fall apart and are white on the edges.
4Finish mashing the potatoes with a hand masher or a ricer.
5Add the milk or cream until the mixture looks like soup, then stir constantly until the milk or cream has been absorbed.
6Stir in chopped herbs of your choice and butter to taste. Serve immediately.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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