Ingredients
Equipment
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold, salted water by about one inch. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- While potatoes boil, gently warm the milk (or cream) and butter in a small saucepan over low heat until the butter is melted. Do not boil.
- Drain the cooked potatoes thoroughly in a colander. Return the empty pot to the stove over low heat, add the potatoes back, and let them steam dry for 1-2 minutes.
- Turn off the heat. Use a potato masher or ricer to break down the potatoes until your desired consistency is reached. Avoid overmixing.
- Pour the warm milk and butter mixture into the potatoes. Gently fold to combine. Season generously with salt and pepper to taste.
- Transfer to a serving bowl, top with an extra pat of butter, and serve immediately.
Notes
Tip 1: For the absolute smoothest mashed potatoes, use a potato ricer instead of a masher.
Tip 2: Always start with cold, salted water to ensure the potatoes cook evenly from the outside in.
Tip 3: Don't be shy with the salt! Potatoes need a generous amount of seasoning to bring out their flavor.
Tip 2: Always start with cold, salted water to ensure the potatoes cook evenly from the outside in.
Tip 3: Don't be shy with the salt! Potatoes need a generous amount of seasoning to bring out their flavor.
