Mashed potatoes may seem simple, but getting them exceptionally good is all about technique. Using a starchy potato like Russets ensures a light, silky texture, while adding warm dairy prevents gumminess and helps everything blend smoothly. This recipe is designed to be flexible and offers a reliable base that you can tailor to your liking.
Yield: 6 servings
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 3 lbs Russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 cup whole milk (warmed; more as needed)
- 6 tablespoons unsalted butter
- 1 to 1½ teaspoons salt (to taste)
- ½ teaspoon black pepper
- Optional: ½ cup sour cream or cream cheese for extra richness
- Optional garnish: chopped chives, parsley, or melted butter
Preparation
Step 1
Peel and cut the potatoes into evenly sized chunks.
Step 2
Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until very tender.
Step 3
Drain the potatoes well and return them to the warm pot to steam off excess moisture for 1 to 2 minutes.
Step 4
Add the butter and begin mashing with a potato masher (or use a ricer for extra smooth potatoes).
Step 5
Slowly pour in the warmed milk, stirring or mashing until the potatoes reach your desired consistency.
Step 6
Add salt, pepper, and any optional ingredients (like sour cream). Taste and adjust as needed.
Step 7
Spoon into a bowl and top with more butter, pepper, or herbs if desired. Serve warm.