Perfectly Smooth and Creamy Mashed Potatoes

1. Prep Potatoes

In a large pot, bring 1 gallon of water and 2 tablespoons of salt to a rolling boil over high heat. Keep your quartered potatoes submerged in cold water until cooking time to prevent browning. This step can be prepared up to 4 hours in advance.

2. Cook Potatoes

Add the potatoes to the boiling water and cook for 15 to 20 minutes or until they're very soft, and a knife slides through with ease. Once the potatoes are soft, drain them well, then return them to the hot pot. Dry them by shaking the pot over low heat for a minute.

3. Mash and Season

While the potatoes are boiling, in a saucepan or microwave, warm the butter with the milk until the butter has melted and the mixture is steaming. Using a masher or ricer, mash the potatoes until smooth, about 2 minutes. Gently fold in half of the butter and milk mixture until just combined. Taste and season with additional salt if necessary, then gradually add more of the butter mixture until you achieve the desired flavor and creaminess.

4. Texture Variations

For Fluffy: Stop after the initial mixing for a lighter texture. For Creamy: Continue to stir, pressing the potatoes against the pot's sides and bottom until they are dense and thick. For Whipped: In a stand mixer, whip the potatoes just until smooth, about 30 seconds. Incorporate all of the butter mixture, pulsing at medium speed until light and creamy. Avoid overmixing to prevent stickiness.

5. Keep Warm

Transfer the mashed potatoes to a serving bowl, dot the top with additional butter, cover tightly, and keep in a warm place for up to 30 minutes. For longer storage, place the covered bowl over a pot of simmering water.

6. Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a little added milk or butter to retain moisture.