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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Mashed potatoes present a number of challenges, such as achieving the right texture and preventing dryness. The trick is to use starchy potatoes such as Idaho, not waxy potatoes such as red potatoes, and to add a lot of liquid.
3 pounds Idaho potatoes (about 5 large)
1/2 cup oil
Haddar Salt, to taste
Pereg Pepper, to taste
Peel potatoes and cut into eighths, cover with water, and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender and fall apart when pierced with a fork, about 30 minutes.
Drain the potatoes, reserving one and a half cups of the cooking liquid. Return the potatoes and reserved liquid to the pot and add the oil and spices. Mash with a potato masher. The potatoes might look liquidy at first, but they will absorb the liquid as you continue to mash, turning fluffy and moist.
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great recipe! I was always searching for the creamy texture… now i finally got it right!