Classic Mashed Potatoes
Yukon Gold or Russet potatoes boiled, steamed dry, and mashed with butter and warm milk for a fluffy, buttery side dish.
Equipment
- Large pot
- Colander
- Potato Masher
- Small saucepan
Ingredients
Main Ingredients
- 3 lb Yukon Gold or Russet potatoes scrubbed, peeled if desired, cut into 1 inch pieces
- 4 tbsp unsalted butter room temperature, cut into 4 pieces
- 1 tsp salt divided, 1/2 tsp in the water
- ¼ tsp black pepper
- ½ cup whole milk warmed, plus more as needed
Instructions
Cooking
- Cut and cover. Cut scrubbed potatoes into 1 inch pieces, place in a large pot, and cover with cold water. Stir in 1/2 tsp salt.
- Boil. Bring to a boil over high heat, then simmer 12 to 15 minutes until a fork slides in easily.
- Drain and dry. Drain thoroughly, return to the hot pot, and let stand 2 to 3 minutes so surface moisture steams off.
- Mash with butter. Add the butter and mash until melted and mostly smooth.
- Add milk. Stir in the remaining 1/2 tsp salt, pepper, and half the warm milk, then add the rest gradually until creamy. Taste and serve hot.
Notes
Substitutions: Use half and half or buttermilk for part of the milk, or swap in Russets for a fluffier mash.
Tips: Warm the milk, keep the pieces uniform, and mash by hand instead of using a blender.
Storage: Refrigerate in an airtight container for 3 to 4 days and reheat with a splash of milk to about 165 degrees F. Do not freeze.