Description
An easy, classic way to make mashed potatoes that turn out perfectly creamy and fluffy every time.
Ingredients
Scale
- 4 pounds russet or Yukon potatoes
- ¾ cup whole milk (or more for a smoother texture)
- 6 tablespoons salted butter
- Salt & pepper (to taste)
Instructions
- Peel the potatoes and dice into 1” cubes.
- Add 1 teaspoon salt to a large pot of cold water. Add the potatoes to the pot (the water should cover the potatoes by about 1”). Bring the pot to a boil. Gently boil for 15 - 20 minutes. The potatoes should be cooked through and tender when pierced with a fork. Drain.
- While the potatoes cook, add the milk and butter to a small saucepan to heat; or heat in a small bowl in the microwave. The milk and butter should be hot but don’t let the milk come to a boil.
- Add the heated milk and butter along with salt and pepper to taste to the potatoes in the large pot. Mash until the potatoes to your desired consistency. Add more milk and/or butter if you prefer creamier potatoes.
- Serve immediately, optionally with a pat of butter or chopped parsley on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Keywords: mashed potatoes, potatoes