The perfect mashed potatoes?

[Burt Blank]

I love mashed spuds but don't mess about with them too much. Boil until cooked then drain and put a tea towel over them to steam dry for about 10 minutes then add twice as much butter as you think you will need, white pepper and salt. I no longer use milk or cream as i like a smooth firm mash. I will very occasionally fry a few rashers of streaky bacon until crisp and then finely chop and stir through. If we have guests I will sprinkle some finely chopped chives on top before serving.

I'm with you mate, I try not to over complicate basic food. I think of it as a vehicle for additional flavors like tonights turkey gravy.

 

[mjd]

My "secret" is whole milk and sour cream. Yum.

P.S. I don't like when professional chefs have 5,000 kitchen appliances and tools and thinks everyone has that in their kitchen. That's why I grew away from Martha Stewart. Who has all that stuff on the ready?