General purpose potatoes make the best mashed or mixer whipped potatoes. We use Publix brand Gold potatoes most of the time. They have the best flavor, and they maintain a soft, tender consistency when cooked.
For the best rustic mashed potatoes, leave the skins on the potatoes and use a potato masher instead of a mixer. The Gold potatoes are so tender that they cream easily with a potato masher.
Rustic Mashed Potatoes
- 7 pounds Gold potatoes
- ½ cup unsalted butter
- 2½ cups milk see note
- 1 teaspoon coarse sea salt
- ½ teaspoon coarse ground black pepper
- Scrub and wash potatoes with a vegetable brush but do not peel. Cut potatoes in half then cut each half in four or five pieces. Bring a generously salted large pot of water to a boil. Add potatoes, return to a boil, then reduce heat, and cook until tender. Drain well.
- Add potatoes, butter, salt and pepper in a large bowl then mash. Add milk, a little at a time, and mix until desired consistency. Adjust salt and pepper as needed. Potatoes will be slightly lumpy.
I generally use evaporated milk in my mashed potatoes, but scalded whole milk works great. Taste differs slightly, depending on the milk.