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Mashed Potatoes

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In the first three photos, to the left, I have 4 Yukon Gold potatoes with a peeler, a knife, a masher and a small pot.  I peel the potatoes and then quartered them.

In the next two photos I have placed the quartered potatoes in the pot with cold water to cover the potatoes.  I salt the water (1 tablespoon) and bring the potatoes to a full boil.  I then reduce the heat to a simmer.  This simmer is a critical part of really good mashed potatoes. It allows the potato to cook evenly (at a boil the potatoes will bang into one another and the outside gets mushy before the center is cooked) and avoid absorbing excess water.

In the last four photos above I have about 1/3 of the jar of Brown Butter Garlic ready for use.  I strained the finished potatoes, returned them to the pot, and put them back on a low heat. I like using the "Old School" masher for my potatoes as it does great job and it does not overwork the potatoes into a guey paste like substance. My potatoes are now mashed and ready for the Brown Butter Garlic. 1/3 of the jar has plenty of flavor but not enough butter so I add another two tablespoons. Using a large spoon or rubber spatula I fold the butters into the mash.  I now season with salt and pepper and fold in about 3 tablespoons of milk. Enjoy.