To make mashed potatoes begin by washing and peeling your choice of potatoes, russets tend to work best for light and fluffy mashed potatoes and yellow, white, and red potatoes are good for rich and creamy mashed potatoes. Blue/Purple potatoes can be used, however, to retain their color they should be steamed in their skins and peeled after cooking. Once the potatoes have either steamed or boiled and are fork tender, they are ready to be passed through a potato ricer or a food mill, if neither are owned, you can still make mashed potatoes using either a stand mixer, hand mixer, potato masher or even a sturdy whisk. Simply add milk, ½, and ½ or cream, along with unsalted butter, and mix until the dairy and butter have been combined with the potatoes. Adjust the seasoning and keep warm until ready to serve.
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