Classic, delicious, chunky mashed potatoes.
For an additional picture, see Grilled Salmon with Lime Butter Sauce.
Total cooking time: 25 minutes
*adapted from Gourmet, November 2004
2 lb. Yukon Gold potatoes (about six potatoes, depending on the size)
1-1/2 teaspoons salt
2/3 cup whole milk (or a combination of a lower % milk and whipping cream)
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon pepper
Prepare potatoes with potato scrubbing gloves if you have them, or by peeling if you don't have scrubbing gloves. Once potatoes have been scrubbed or peeled, cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1-2 minutes. Heat milk, butter, pepper, and remaining 1/2 teaspoon salt in a small saucepan until butter is melted. Add melted mixture to pan and using a potato masher, mash all ingredients together until just combined.