I've never met a potato I didn't like, and mashed potatoes are no exception. Jazz up your usual holiday fare with Merfs' Peaches + Scream hot sauce, for a delightfully spicy, cheesy explosion.
• 2 pounds Idaho or Yukon gold potatoes, unpeeled
• Kosher salt and freshly ground black pepper
• 1 cup whole milk
• 8 tablespoons (1 stick) unsalted butter
• 1 to 2 tablespoons Peaches + Scream Hot Sauce
Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Peaches + Scream, 2 teaspoons salt and freshly ground pepper to taste.