There's a better way to make mashed potatoes, and this is it

"friend Peter and I set up a control group with the usual method: boil cut-up potatoes (I like Yukon Gold) in water, pulverize them and then add in milk and butter. At the same time, we also tried the "Milk Street" method, in which you simmer the potatoes in milk (you don't want to boil, which would scald the milk) until it's almost all absorbed, then mash the butter in. In both cases, I used a hand masher rather than a ricer or food processor."

"Long story short: The "Milk Street" method is better. Way better. The control group was still good but, when tasted side-by-side with the cooked-in-milk version, they seemed watery and as bland as mashed potatoes are always accused of being. Cooking potatoes in milk makes them richer, with almost a caramelized element, and with a much creamier consistency, as if they've been whipped. They feel fancier, restaurant-y, but I'm confident they'd go great with the rest of the Thanksgiving meal stations of the cross."

A controlled comparison tested two mashed-potato methods: boiling cut-up Yukon Gold potatoes in water, then pulverizing and adding milk and butter, versus simmering cut potatoes in milk (avoiding a boil to prevent scalding) until the liquid is almost absorbed and then mashing in butter. Both methods used a hand masher rather than a ricer or food processor. Simmering in milk produced richer, creamier potatoes with an almost caramelized note and a whipped consistency, while the boiled-then-mixed potatoes tasted watery and relatively bland. Diners attached to traditional preparations may notice the difference.

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