Creamy Mashed Potatoes
2 lbs Russet or Yukon Gold potatoes, peeled and cubed
Salt and pepper, to taste
1/2 cup whole Milk or Heavy Cream, warmed
1/2 cup Unsalted Butter, melted
1 teaspoon of No. 53 Vegetable Bliss Spice Blend
Wash, peel, and cut the potatoes into even-sized chunks. Cutting them into uniform pieces ensures they cook evenly.
Place the potato chunks in a large pot of cold, salted water, ensuring they are fully submerged. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes, depending on the size of the chunks.
Drain the potatoes in a colander, then return them to the pot or place them on a baking sheet. Allow them to dry for a few minutes, which helps to remove excess moisture.
Heat your dairy in a small saucepan, gently heat 1/2 cup of whole milk or heavy cream along with 1/2 cup of unsalted butter.
Add 1 teaspoon of No. 53 Vegetable Bliss Spice Blend
Mash the potatoes using a potato ricer or masher, and process the potatoes until smooth. A ricer is ideal for achieving a lump-free texture, but a masher works well too.
Gradually mix in the warm milk and melted butter.
Season with salt and pepper to taste.
Serve immediately, garnishing with a knob of butter or fresh herbs.