Mashed Potatoes (Joanna Gaines)

My mom would be the first one to tell you that she's not really a cook, but there are a few things that she makes better than anyone I know. My dad has always been a meat-and-potatoes guy, so many years ago she figured out how to make a killer roast, dinner rolls, and mashed potatoes. She taught me this simple recipe and method long before I moved away for college, and I still remember how grateful I was to know it when I first got married. I can't think of any meal that's not made better by these dreamy mashed potatoes–and thankfully Chip feels the same way. I still. Make mashed potatoes pretty much exactly how she does, with a couple of exceptions: I always peel the potatoes in”stripes," leaving a little bit of the peel behind, because it also adds a bit of colour; and my mom uses three sticks of butter instead of two.

6 large russet potatoes (about 3½ lbs total), scrubbed
sea salt
½ lb (2 sticks) salted butter
½ cup milk
1 tsp. black pepper, freshly ground

Peel the potatoes, leaving a little skin on each one for texture, if desired (I like to leave about 5 stripes of skin on each potato). Cut the potatoes into 1½” chunks.

Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15-20 minutes. Drain thoroughly and return the potatoes to the pot.

Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.

Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well-blended but still have a bit of texture.

Mash in 1 tsp. salt and the pepper. Serve hot.

Store leftovers in a covered container in the refrigerator for up to 3 days.

Makes 6-8 servings.