Peel and quarter 4 pound Yukon gold potatoes. Add to large pot, cover with 3 cups of cold water, and bring to a boil.
Add 1 tsp sea salt and simmer potatoes until tender, about 15 minutes. Reserve 1 cup of cooking liquid and drain potatoes in colander.
Return potatoes to pot with 1 cup warm 2 perecent milk, 1/4 cup unsalted butter, and 1/2 cup reserved liquid. Mash with potato masher until almost smooth, adding more cooking liquid as needed. Season to taste with sea salt and pepper. Makes 8 cups.
Bacon-onion mashed potatoes
Mix 8 chopped, cooked slices bacon and 1/4 cup finely chopped scallion greens into finished potatoes.
Garlic mashed potatoes
Wrap 1 head garlic in foil. Roast 400 degrees in oven, 45 minutes. Squeeze cloves into milk for potatoes and mash with fork.
Spicy mashed potatoes
Fold 2 teaspoons of canned chipotle in adobo sauce (or to taste) and 1/4 cup reduced-fat sour cream into finished potatoes.
Extra creamy mashed potatoes
Whisk 1/2 cup reduced-fat cream cheese and ¾ cup chopped fresh chives into finished potatoes.
Herb-flavored mashed potatoes
Stir fresh herbs (such as 1 cup chopped flat-leaf parsley, chives, or chervil) into finished potatoes.
Blue cheese mashed potatoes
Use low-fat buttermilk instead of milk and fold in 3/4 cup blue cheese crumbles.
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