Here is a basic recipe for the Mashed Potatoes I served at Thanksgiving. With the turkey taking up one oven, and even if you are lucky enough to have two ovens, it’s always a juggling act trying to figure out which sides to put in which oven and when. Especially if you make as many side dishes as I do.
This version of mashed potatoes includes a way to keep them warm on the stovetop for several hours before the meal. Here’s the basic recipe. It could be doubled for a large crowd.
Mashed Potatoes
6 pounds baking potatoes (about 10 large russets)
Kosher salt to taste
1 cup whole milk, half and half, or combination, hot, but not boiling (plus more if needed)
About 1 stick (8 tablespoons) unsalted butter, room temperature
Fresh ground black pepper to taste
Wash and peel the potatoes, cut in quarters, keeping them immersed in a bowl of cold water to prevent them from browning as you work.
Put the potatoes in a large pot, covered with cold water. Stir in 2-3 teaspoons of salt.
Cover the pot and bring to a boil over high heat.
Uncover, reduce heat to medium and cook at a medium boil for 15-20 minutes, until the potatoes can easily be pierced with a sharp knife. Taste them to be certain they are done.
Transfer the potatoes to a colander to drain.
Return the potatoes to the empty dry pot, place over moderate heat and toss for 30 to 60 seconds to dry them. Remove from the heat.
Using a ricer or a food mill, press the potatoes through a bit at a time into a large pan or bowl.
Using a wooden spatula beat in the butter, mixing until the butter is melted and the potatoes are smooth. Season with salt and pepper, and pour in 2/3 cup of the hot milk/cream, stirring until completely incorporated.
Adjust seasonings and stir in more butter or milk if you wish. to lighten the the potatoes beat briefly with a wire whisk.
Serve at once or keep warm for several hours using the method below.
Place the mashed potatoes in the top of a double boiler or in a heatproof bowl (or pan) over a larger pot that contains several inches of hot, but not simmering water.
Smooth the top of the potatoes and cover them completely with a thin layer of hot milk.
Potatoes can be held like this for up to 3 hours.
To reheat, bring the surrounding water to a simmer and beat the potatoes with a spoon or a spatula to lighten and incorporate the layer of milk. Add more butter or milk/cream if desired.