Wednesday, September 28, 2011  Mashed Potatoes My Way  Pin It  A
dish doesn't have to be complicated to be heavenly.  Take mashed
potatoes.  I have been making them the way my mother taught
me since I started cooking.  They are simple and fast but
everyone raves about them, particularly guests.  I think it has
to do primarily with the kind of potatoes I use.  Unlike most
recipes that call for Yukon gold, I use Idaho baking potatoes
and I whip them with butter and hot milk.  My mother swears it's
the white pepper. I think it's the type of potato and the
whipping.  Whatever...  There is nothing like Yankee Pot Roast
or Meatloaf with mashed potatoes.  Nothing.  Serves 4 - 6   Use
baking potatoes, or Russets, for best texture.   •4
large Russet, or baking potatoes, cut into 1-inch chunks  •1/2
cup milk , or more to taste  •1/4 cup butter  •3/4 teaspoon
salt, or to taste  •1/4 teaspoon white pepper   Place potatoes
in a 4-quart saucepan or Dutch oven; bring to a boil over medium
heat. Reduce heat to low, cover, an