45 minutes
Fluffy and creamy mashed potatoes made with a blend of russet and Yukon Gold potatoes, enriched with butter and milk.
to taste
Potatoes, peeled and quartered
0 lb
tablespoons
cups
1. Boil Potatoes
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Peel the potatoes, and quarter them into evenly sized chunks. Once the water is boiling, carefully add your potatoes and let them cook for about 15 to 20 minutes, or until they can be easily pierced with a knife.
2. Heat Butter and Milk
In a small saucepan, gently heat the butter with the milk until the butter is melted and the mixture is hot.
3. Dry and Mash Potatoes
Once the potatoes are cooked, drain them well. Return the potatoes to the hot pot after draining and shake them over the residual heat to dry them out. Mash your potatoes using an extruding masher or a ricer until smooth.
4. Combine and Serve
Gradually mix in the warm butter and milk into the mashed potatoes, stirring until combined. If desired, whip them for an extra minute for a lighter texture. Before serving, dot the top with a bit more butter to add richness and keep them moist.
Combine starchy Russet potatoes with waxy Yukon Golds for the perfect balance of fluffiness and creaminess.
Use a ricer or food mill for fluffy results and to avoid overmixing, which can make potatoes gluey.
Place potatoes in cold water and gradually heat to cook evenly and prevent the outsides from becoming too soft.
Like pasta, potatoes need well-salted water to enhance their natural flavors.
Thoroughly drain and briefly dry potatoes over low heat to evaporate excess moisture and prevent watery mash.
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