Description
Deliciously creamy mashed potatoes made with Yukon gold or russet potatoes, perfect as a side dish for any meal.
Ingredients
Scale
- 3 pounds Yukon gold or russet potatoes (about 8 medium Yukon gold or 4 medium russet)
- 4 tablespoons 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
- Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference. I usually peel russets.
- Cut the potatoes into 1-inch pieces. 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 potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.
- Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.
- Add the butter to the potatoes in the pot. Mash the potatoes with a potato masher.
- Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings as needed. Serve.
Notes
- For extra creamy mashed potatoes, you can add more warm milk as needed to reach your desired consistency.
- Feel free to experiment with different types of potatoes for varied flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg