This scaled down version of mashed potatoes will yield just a little leftovers if you and your guest are not ravenous.
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Mashed potatoes is probably one of the easiest recipes to scale down or up. Estimate 3/4 pound potatoes per person, and maintain a ratio of 3:2 potatoes to milk or cream for the best consistency!Author:
1 1/2 Cup Yukon Gold Potatoes
1/2 Cup Whole Milk or Heavy Cream, plus more as needed for desired consistency
1 Tablespoon Unsalted Butter, plus more as needed
1 Ounce Cream Cheese or Sour Cream, room temperature
Fresh Ground Black Pepper
Peel the potatoes. Cut them in half, then in quarters lengthwise. The finer you cut the potatoes, the more water they absorb as they're cooking at the less fluffy your potatoes will be.
Place the potatoes in a medium, heavy bottomed saucepan and cover with about one inch of water. Season generously with salt and place over high heat. Bring to a boil
Boil potatoes until they are falling-apart tender, about 15-20 minutes.
Meanwhile, warm the milk in a small saucepan over low heat.
When potatoes are done cooking, drain in a colander and return to the saucepan over medium heat. Cook, tossing gently, for several minutes, to dry the potatoes. Add the butter and start stirring the potatoes vigorously with a fork, breaking them up as you go along. You want to continue to evaporate as much water as possible.
When you see very little steam rising from the pan, add the warmed milk as well as any other dairy you are using. Pour the milk in slowly. Continue stirring and pouring over low medium heat until the potatoes are creamy and smooth and hot all the way through.
Turn off the heat and season to taste with salt and pepper. Serve hot.
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