This easy mashed potato recipe is a nice Rustic Mashed Potato with a rich, creamy, irresistible flavor. Besides being great for the holidays, they’re the perfect side dish for any meal. So full of roasted toasty complex potato flavor.
Wrap each potato in foil, then prick potatoes through foil several times with a fork. Bake until tender, 1 to 1 & ¼ hours.
Heat milk, butter, and salt in a heavy saucepan over moderate heat until butter is melted.
While milk mixture heats, unwrap baked potatoes and, cut unpeeled potatoes in quarters.
Force the hot potatoes through potato ricer into the hot milk mixture in pan and gently stir with a large heatproof spatula just until combined.
The skins can be scooped out of the bowl of the ricer as you mash the potatoes. You can also chop the skins into smaller pieces and add them to the potatoes.
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Notes
Make ahead: Mashed potatoes can be made 1 day ahead. Reheat, covered, in a heavy saucepan over low heat with a little additional milk, stirring after potatoes are warm, until heated through; Reheat in the oven: in a baking dish, covered, until heated though.Reheat in a microwave, stirring halfway through heating.