Salt & Vinegar Mashed Potatoes

A bold spin on this popular comfort food. When making mashed potatoes, it matters what kind of potato you use as different varieties have differing levels of starch and that impacts the final taste and consistency.

Ingredients

• 2 lbs Russet or Yukon potatoes – peeled and large diced
• 3 cups Water
• 2.5 tsp Kosher salt – divided
• 4 TBL Butter (1/2 stick) – melted
• 6 TBL Milk (1 oz) – warmed
• 2 tsp Vinegar – or more to taste

Process

1. Mise en Place – measure and prepare ingredients prior to starting.
2. Cut peeled potatoes into equal sized pieces.
3. Put water, potatoes, and 2 tsp Ksalt into large pot and bring to boil.
   • Boil for ~15 mins or until pieces break apart with a fork.
4. Drain and add back to pot.
5. Mash the potatoes
   1. Add butter and mash. Stir until smooth-ish
   2. Add milk and stir more.
   3. Add Vinegar and 0.5 tsp Ksalt
   4. Adjust to taste Vinegar, salt, or butter.
   5. Adjust for consistency – more milk to thin