25 minutes
Rich and creamy mashed potatoes, perfect for any meal.
Russet Potatoes, cut into medium-size pieces
0 lb
cups
Unsalted Butter, cut into pieces
tablespoons
to taste
1. Cook Potatoes
Place your cut potatoes into a large pot and cover them with well-salted water. Bring the water to a boil and let the potatoes cook for about 15 to 20 minutes. You’ll know they’re ready when you can easily cut them in half with a knife.
2. Drain Potatoes
Once the potatoes are tender, drain them thoroughly using a colander. Allow them to steam in the colander for a few minutes to evaporate any excess moisture.
3. Heat Milk
While the potatoes are steaming off, heat your milk or the reserved potato-cooking water in a small pot. Warming the liquid ensures it incorporates smoothly into the mashed potatoes.
4. Mash Potatoes
Return the drained potatoes to the pot you boiled them in. Add the pieces of butter directly into the pot. Using a potato masher or a sturdy wooden spoon, begin mashing the potatoes and butter together over low heat.
5. Season and Serve
Season the mashed potatoes with salt to your taste. If the consistency is too thick, gradually add more of the warmed milk or potato-cooking water until you reach your desired creaminess.
Use high-starch potatoes like Russets or Yukon Golds for a creamy texture.
Use a potato masher, ricer, or food mill to avoid activating starch and creating a gluey texture.
Boil until fork-tender to avoid waterlogged, gluey potatoes.
Gently heat butter and cream before adding to your potatoes for smoother incorporation.
Begin with potato pieces in cold, salted water for even cooking and to prevent a mealy texture.
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