Mashed potatoes aren't rocket science but since we recommended using so many Ploughgate Cultured Butter flavors with this dish, it feels like a duty to share a recipe here to help you create truly decadent, creamy, and sculptural mashed potatoes!

INGREDIENT
Serves 8-10

• About 10 medium Russet or Idaho potatoes
  
• 8 oz Ploughgate Cultured Butter, savory flavor of your choice!
• 1—1 1/4 cups of Milk: 2%, whole, or heavy cream 
• Salt to taste, you'll be using salted flavors of Butter so adding salt isn't necessary

DIRECTIONS

1. Put the butter out on the counter so it reaches room temperature. We used our collaborative flavor with Free Verse Farm with their herb blend Herbes de Vermont folded into our butter (yum!).
2. Peel potatoes and dice into large chunks. We find this helps them cook faster than boiling whole. 
3. Put all potatoes in a large pot and cover with water. Bring to a boil. Partially cover and cook at a low boil for 25 minutes. Test by spearing a potato with a fork, which should easily sink in. 
4. Drain fully to remove all water and then return potatoes to pot or put into a mixing bowl. Use a potato masher or fork to get a general mashed texture. 
5. Use a stand mixer or hand mixer and gradually add the milk as you blend. Mix slowly so it doesn't splash.
6. While mixing add chunks of the room-temperature butter so it melts and mixes well. Hold aside enough for adding to the top of your plated mashed potatoes (about 1-2 ounces)
7. Potatoes should start to appear very creamy and form whipped peaks. Continue to add butter. Use the potato masher or fork again to break down any chunks of potatoes that haven't blended yet. 
8. Serve hot in a big bowl. Add several pads of the butter you set aside to the top of the peaks. 
9. Enjoy!