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Mashed potatoes seem simple, but we’ve all had the gluey, lumpy, “what went wrong?” version at least once. This method fixes every common mistake, starting the potatoes in salted cold water for even cooking, driving off excess moisture for a lighter texture, and finishing with room-temp butter and warm milk for cloudlike fluffiness. A bright, punchy horseradish-dill compound butter melts over the top, cutting through the richness and turning a simple side into the dish everyone reaches for twice. —Hetal Vasavada, San Francisco, California
Ingredients
- mashed potatoes:
- 2 pounds large russet potatoes, peeled and cut into 2-in. cubes
- 1 tablespoon kosher salt
- horseradish dill butter:
- 2 teaspoons prepared horseradish
- 1/2 cup unsalted butter, softened
- 1-1/2 teaspoons snipped fresh dill, finely chopped
- 2 tablespoons thinly sliced green onions
- 1/4 teaspoon each salt and pepper
- 3 tablespoons unsalted butter, softened
- 1/2 cup warm 2% milk
- Salt to taste
Directions
- Place potatoes and salt in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes.
- Meanwhile, blot horseradish with paper towel to remove moisture. Add to a bowl with butter, dill, green onions, salt and pepper. Mix until well combined. Wrap in storage wrap; shape into a log. Refrigerate while finishing potatoes.
- Drain potatoes; return to pan and stir over low heat 3 minutes, until dry. Mash potatoes, gradually adding butter and milk. Season with salt, as necessary. Serve potatoes with horseradish dill butter.
