Ingredients
- 4 or 5 lbs Russet potatoes
- 1-2 Tbsp Kosher Salt
- 1 1/2 stick unsalted butter, sliced
- 1/2 to 2 cup heavy cream or whole milk
- 2 tbsp melted butter for pouring over the finished mashed potatoes
- Chopped fresh parsley for garnish
Instructions
- Dice potatoes and cook in a pan of salted water until very tender, about 20 minutes, checking near the end with a fork for doneness. Try to have uniform pieces to allow even cooking. When done drain well in a colander. Rice the potatoes back into the pan, put them through a food mill or mash your favorite way. Add the butter and salt and pepper and stir. Check one more time for the seasoning. Add the potatoes to a serving bowl, pour the melted butter and add chopped parsley.
Notes
If you are not serving the mashed potatoes soon, you can keep them warm over a pan of simmering water. Add the parsley at the last minute along with the final melted butter if you do this.