Mashed Potatoes

• 2 pounds russet potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Steps

1. 1 Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes.
2. 2 While potatoes cook, heat milk and butter in a small saucepan until butter melts.
3. 3 Drain potatoes and return to the pot.
4. 4 Mash potatoes with a potato masher or ricer.
5. 5 Pour milk mixture over potatoes and mix until smooth.
6. 6 Season with salt and pepper to taste.

Nutrition

Tips

• For extra richness, add a splash of heavy cream.
• Don’t overmix or the potatoes can become gluey.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of milk.

Serving Suggestions

• Serve alongside roasted turkey, meatloaf, or grilled steak.
• Top with crispy fried shallots or chives for added texture and flavor.

FAQ