Active Time

　　15 min

　　Total Time

　　30 min

　　Mashed potatoes are at their best when you don't fuss with them too much, and leaving the skins on gives them a rustic, almost rakish air. These harmonize beautifully with a generous splash of the chicken's luxurious gravy , but remember to save room for dessert.

　　

Ingredients

Makes 4 servings

　　2 pound red potatoes (preferably organic)

　　1 cup whole milk

　　1/2 stick unsalted butter, softened

　　

Step 1

Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.

　　

Step 2

Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.

　　

Step 3

Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.

　　

What to drink:

Step 4

Haggipavlu Nemea '04

　　Cooks' note:

　　Mashed potatoes are best served immediately but can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a heavy saucepan over low heat, stirring in about 1/4 cup milk.