Amazing Kennebec Mashed Potatoes
Use Kennebec potatoes for the fluffiest and creamiest mashed potatoes, that are perfect every time!
Ingredients
- 4 lbs BCfresh Kennebec potatoes
- 1/3 cup butter melted
- Salt to taste
- Pepper to taste
Instructions
- Peel and quarter potatoes, place in a pot and fill with cold water to about 1 inch above the potatoes
- Bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.
- Heat milk or cream in a small saucepan (or in the microwave) until warm
- Add butter to the potatoes and begin mashing until some chunks remain.
- Pour in heated milk a little at a time and continue mashing and stirring to reach desired consistency.
- Season with salt and pepper. Serve hot.
Notes
- Drain the potatoes well and make sure all the cooking water has evaporated by letting them sit for a few minutes before mashing.
- Adding the butter first results in butterier tasting mashed potatoes. If using cream you can reduce to about 2/3 cup.