how to make great mashed potatoes

One of the many reasons I married Danny? His mashed potatoes.

They’re soft and fluffy, not one bit of thinness or glueyness to them. They’re a wonderful vehicle for butter and hot gravy.

Now, you can make them too. I bet someone at your Thanksgiving table will love you for them too.

5 large Yukon gold potatoes, peeled
1 cup whole milk (you can use your favorite non-dairy milk here)
4 tablespoons unsalted butter, softened
3 tablespoons extra-virgin olive oil
kosher salt and cracked black pepper

Prepping the potatoes. Cut the potatoes in half lengthwise. Make slices at every 1-inch interval. The slices so should be about the same size, so toss the stubby ends.

Cooking the potatoes. Fill a big post with cold water. Add enough salt to make the water taste like the ocean (about 1/4 cup). Taste the water before you put in the potatoes. Add the potatoes to the water. Bring the water to a boil over high heat, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, about 10 to 15 minutes.

Draining the potatoes. Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry.

Ricing the potatoes. If you own a potato ricer or food mill, push the potatoes through. If the potato is cooked properly, you should have to use a tiny bit of muscle. If you do not own a ricer or food mill, push the potatoes through a fine-mesh sieve with the back of a ramekin or a large wooden spoon.

Heating the milk. Heat the milk in a small saucepan on medium heat until it just begins to boil. Remove from the heat. You can also use the microwave.

Finishing the potatoes. Put the potatoes back in the large pot. Stir the softened butter into the potatoes. Add the olive oil and fold it into the potatoes. Splash the hot milk in, folding it into the potatoes with a rubber spatula, using only as much of the milk as you need. Taste the potatoes. Season with salt and pepper.

Feeds 4. (You can easily double this. Or even triple it, if you have a large-enough pot.)