Ms. Cook's Table: Mashed Potatoes
Nothing is suspicious about this worthwhile comfort food.
2 pounds potatoes (preferably yukon gold)
1/4 cup milk
1/4 cup chicken or vegetable broth
2 tablespoons unsalted butter
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of water to boil over high heat.
Add the potatoes, reduce the heat to medium, set the lid ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes.
Meanwhile, stir the milk and broth in a small pan and warm it gently over low heat.
Do not simmer.
Drain the potatoes in a colander set in the sink.
Place them in a large bowl or back into the pan you just used.
Mash with a fork or beat with an electric mixer if a creamier version is preferred.
Pour in the warm milk mixture, then add the butter, mustard, salt and pepper.
Mash or beat until smooth but with chunks of skin visible.