Butter-Braised Mashed Potatoes

Ingredients

• 4 lb Russet potatoes (Peeled, cut into roughly 1-inch pieces, and rinsed to remove excess starch)
• 18 tbsp Unsalted butter (Cut into tablespoon-sized pieces)
• 1.5 cup Water (The exact amount is inferred; use enough to braise the potatoes while allowing it to cook off completely)
• Kosher salt (To taste; use for seasoning the potatoes and cooking water)

Steps

1. 1

   Warm the serving bowl in a low oven or by filling it with hot water, then emptying and drying it. Keeping the finished potatoes hot helps preserve their best texture.

2. 2

   Peel the russet potatoes and cut them into roughly 1-inch pieces. Rinse the cut potatoes thoroughly under cold water to wash away excess surface starch, which can make mashed potatoes gluey.

3. 3

   Place the rinsed potatoes in a wide 7- to 8-quart Dutch oven. Add the butter, water, and a generous amount of kosher salt.

4. 4

   Bring the mixture to a simmer over medium-high heat, then reduce the heat to maintain a steady simmer. Cover and cook until the potatoes are very tender when pierced with a knife, about 20 to 25 minutes.

5. 5

   Uncover the pot and continue cooking until the remaining water has evaporated and the potatoes are being gently coated in melted butter. Do not drain the pot; all the potato flavor should remain in it.

6. 6

   Remove the pot from the heat. Mash the potatoes directly in the Dutch oven with a potato masher until smooth or as coarse as you prefer and the liquid is fully incorporated. Do not stir aggressively, and do not add extra water after mashing, since overworking the potatoes can make them gluey.

7. 7

   Taste and adjust the salt. Transfer the mashed potatoes to the warmed serving bowl and serve immediately.

Notes

The source page is membership-gated and did not expose its ingredient list or complete directions in the supplied text. Quantities and some method details above are therefore reconstructed estimates from the visible description and the recipe title, not a definitive transcription. The source specifically recommends a wide 7- to 8-quart Dutch oven rather than a small or tall, narrow pot, because the surface area controls evaporation. For advance preparation, keep the potatoes warm and reheat gently before serving; texture is best when served hot.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• mashed potatoes
• stovetop
• make-ahead
• holiday