Mashed Potatoes
A classic side dish featuring creamy, velvety mashed potatoes that complement a wide variety of main dishes.
Ingredients
Main ingredients
- 2 pounds starchy potatoes, such as Russets or Yukon Golds, peeled and quartered Choose starchy potatoes for fluffier texture.
- 1 cup whole milk, warmed Can substitute with cream for richer taste.
- 4 tablespoons unsalted butter, softened Adds flavor and creaminess.
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Preparation
- Place the peeled and quartered potatoes in a large pot, covering them with cold, salted water.
- Bring to a boil over medium-high heat and reduce to a simmer until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Allow them to steam dry for a couple of minutes.
Mashing
- Begin mashing the potatoes with a potato masher or ricer for a silkier texture.
- Gradually add the warm milk and butter, mixing until combined but taking care not to overwork the potatoes.
- Season the mixture with salt and freshly ground pepper to taste, adjusting as necessary.
Notes
Consider using low-sodium chicken broth instead of milk for a savvier profile. Store leftovers in an airtight container for up to four days. Reheat by adding a splash of milk while warming gently.