Ingredients Canola oil (for the dish) 2 russet potatoes, cut into 2-inch pieces 3 Yukon Gold potatoes, cut into pieces -, (2 inch) 4 red potatoes, cut into 2-inch pieces 1 cup milk Salt and pepper, to taste 5 tablespoons butter, cut up
Instructions 1. Set the oven at 400 degrees. Oil a 9-by-13-inch baking dish. 2. In a large flameproof casserole, combine the russet, Yukon Gold, and red potatoes with the milk and enough water to cover the potatoes. Add a large pinch of salt. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 15 minutes, or until all the potatoes are tender when pierced with a skewer. 3. Dip a heatproof measuring cup into the potato cooking liquid. Remove 1 cup. 4. Drain the potatoes into a colander and return them to the pan. Mash with a potato masher, adding the cooking liquid 2 tablespoons at a time, and the butter a little at a time. The potatoes should be coarse, not pureed. Taste for seasoning and add more salt and pepper, if you like. 5. Spread the potatoes in the baking dish but do not smooth the top. 6. Bake the potatoes for 20 minutes or until the top is golden and the potatoes are hot.
Description These are great as they can be made in advance and heated.
Servings
8
Notes
These are roughly mashed potatoes with the skin left on. I think they are wonderful.
Source Boston Globe - November 17, 2015
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