Title: Martha Stewart's Mashed Potatoes
Categories: Stewart1
Yield: 10 servings

4 lb Russet; Yukon gold or long
-white potatoes
2 tb Salt; or to taste
1 1/2 c Milk or cream
1/2 c Unsalted butter; cubed
1/2 ts Freshly ground pepper
1/2 ts Freshly ground nutmeg

Peel and cut potatoes into 1/2-inch-thick slices. Place in a large
saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place over
high heat, and bring to a boil. Reduce heat to low, and simmer until
potatoes are tender when pierced with the tip of a knife. Drain potatoes in
a colander. Meanwhile, place milk in a small saucepan set over medium-high
heat until it just comes to a simmer; reduce heat to low, and keep warm.
Using a potato ricer, place a heat-proof bowl on top of a pan of simmering
water. Press hot, drained potatoes through ricer into bowl. Stir potatoes
with a wooden spoon until smooth, about 1 minute. Stir in butter until
completely melted and well incorporated. Slowly pour in hot milk while
stirring continuously. Stir in pepper, nutmeg, and salt to taste. Serve
immediately. Serves 10.

Herb-Flavored variation: prepare the potatoes as directed, but use half a
cup of herb-infused olive oil instead of butter. Finish the potatoes by
stirring in some fresh, chopped herbs such as parsley, dill, chives, or
basil. For Roasted-Garlic mashed potatoes, prepare potatoes as directed,
adding one small head of roasted garlic to the puree after mixing in the
butter.

Recipe Source: Martha Stewart Living -

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Recipe by: Martha Stewart

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