Description
A recipe for simple, creamy mashed potatoes.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat. Reduce heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes well in a colander. Return the drained potatoes to the hot, empty pot.
- Heat the pot over low heat for 1 minute, stirring constantly, to dry out the potatoes slightly.
- Remove the pot from the heat. Add the softened butter and mash the potatoes until mostly smooth.
- Gradually add the warm milk while continuing to mash until you reach your desired consistency.
- Stir in the salt and pepper. Taste and adjust seasoning if needed. Serve immediately.
Notes
- For extra flavor, use heavy cream instead of milk.
- Do not overmix the potatoes after adding the liquid, or they can become gluey.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 3
- Protein: 5
- Cholesterol: 35
Keywords: mashed potatoes, potatoes, side dish, creamy potatoes, best mashed potatoes