Perfect Mashed Potatoes

Ours are made with skin-on, yellow-fl eshed Yukon golds and without cream. Instead, we give them body with milk, butter, broth, and a little mustard.

2 pounds yellow-fl eshed potatoes, preferably Yukon golds, scrubbed (see Note)

1⁄4 cup milk (regular, low-fat, or fat-free)

1⁄4 cup chicken or vegetable broth

2 tablespoons unsalted butter

11⁄2 teaspoons Dijon mustard

1 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

• Bring a large pot of water to a 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 saucepan 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 in the saucepan you just used. Mash with a potato masher or beat with an electric mixer at medium speed until fairly creamy. (Do not use an electric mixer in a nonstick saucepan.)
• Pour in the warmed milk mixture, then add the butter, mustard, salt, and pepper. Mash or beat until fairly smooth but with chunks of skin visible, about 40 seconds. Serve warm.
• Note: Of course, you can also use medium white-fl eshed potatoes. You may need to add up to 1 ⁄4 cup additional milk, depending on how dry the potatoes are after beating.

Makes 6 servings