Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
3 of 5Photo by Beth Dreiling Hontzas
2. Add Creamy Richness
Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
4 of 5Photo by Beth Dreiling Hontzas
3. Beat Until Smooth
Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.
5 of 5Photo by Beth Dreiling Hontzas
“An electric mixer creates slightly chunkier potatoes, so everyone knows they’re homemade,” says Lyda Jones Burnette, Test Kitchen Director. “Beat the potatoes just a few seconds beyond the point where they release from the beaters.”