Mashed Potatoes
An easy and versatile recipe for creamy mashed potatoes that can elevate any meal, perfect for customizing to your taste.
Ingredients
Main Ingredients
- 3 pounds Yukon gold or Russet potatoes About 8 medium Yukon gold or 4 medium Russet
- 4 tablespoons unsalted butter At room temperature, cut into 4 pieces, plus more if desired, to taste
- 1 teaspoon salt Divided, plus more to taste
- ¼ teaspoon pepper Or to taste
- ½ cup whole milk Warmed, plus more as needed
Instructions
Preparation
- Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference.
- Cut the potatoes into 1-inch pieces and place them in a pot of cold water. Add ½ teaspoon salt to the water.
- Place the pot on the stove and bring to a boil over high heat. Boil the potatoes for 12-15 minutes until they are very tender when pierced with a fork but not falling apart.
- Transfer the potatoes to a colander and drain well.
- Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the pot for 2-3 minutes to allow extra moisture to evaporate.
Mashing
- Add the butter pieces to the potatoes in the pot and use a potato masher to mash them.
- Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir well. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings, if needed. Serve hot.
Notes
For extra flavor, you can add garlic or herbs while boiling the potatoes. Use a potato ricer instead of a masher for an even smoother texture. Always taste and adjust salt and pepper before serving. If you have leftovers, store them in an airtight container in the fridge for up to three days. Add a splash of milk when reheating to restore creaminess.