Recipe: Soga's Restaurant Mashed Potatoes

SOGA'S RESTAURANT MASHED POTATOES

A lot of people lick their plates clean and tell us, "These are the best-tasting mashed potatoes we've ever had." - Chef/Owner Matt Soga, Soga's Restaurant, Davis, CA

3 pounds large russet potatoes, peeled and quartered
4 to 5 tablespoons kosher salt, divided use
8 tablespoons unsalted butter, cut into pieces
1 cup whole milk

Put potatoes in large pot; cover with water; add 3 or 4 tablespoons of kosher salt, cover and bring to boil. When boiling starts, remove cover but continue to boil until potatoes are tender, about 30 minutes. (Test
to see if done; do not overcook or potatoes will absorb water.)

Drain potatoes; place on baking sheet; dry in a 350 degree F oven for 10 minutes.

Meanwhile, in a saucepan, simmer butter and milk together until butter melts.

Remove potatoes from oven and place in an electric mixing bowl fitted with a paddle; add milk and butter mixture; a tablespoon of salt (more or less to taste); mix on low 30 to 60 seconds, until smooth, but do not overmix or potatoes will become gooey.

ABOUT THE RECIPE:
Chef Matt Soga credits his Irish-American mother, Betty Soga, for his skills. "She made mashed potatoes two or three times a week when I was a kid, and they were so good. She loved making them and I loved eating them. And now I make them very much like she did. She's tasted them here (at the restaurant) and given them her blessing."

Makes 8 servings
Adapted from source: The Sacramento Bee, April 17, 2002