Best Mashed Potatoes
Every family has that one dish that disappears before dinner is even over. In most homes, it's the mashed potatoes. I learnt that watching my grandmother every Thanksgiving — no measuring cups and no timers, just warm butter and soft potatoes. The result was always a bowl so creamy it made everything else on the table jealous.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes peeled and cubed
- 4 tbsp Unsalted butter plus extra for serving
- ¾ cup Whole milk warmed
- 3 cloves Garlic optional
- 1 tsp Salt adjust to taste
- ¼ tsp White pepper or black pepper
Instructions
- Fill a large pot with cold salted water. Add peeled, cubed potatoes and garlic cloves. Bring to a boil then reduce to a steady simmer. Cook for about 15 minutes until a fork slides through easily.2. While potatoes cook, combine butter and milk in a small saucepan over low heat. Warm until butter is fully melted. Do not boil.3. Drain potatoes completely and return them to the warm pot. Gradually pour in the warm butter and milk mixture, mashing as you go until smooth and creamy.4. Season with salt and white pepper to taste. Serve immediately topped with an extra knob of butter.
Notes
- Always salt your boiling water generously — it seasons the potatoes from the inside out
- Never add cold milk or butter — warm dairy keeps the texture silky and smooth
- Don't over-mix — too much mashing makes potatoes gluey and dense
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stovetop with a splash of milk and a pat of butter
Nutrition Facts
- Calories: 257
- Total Carbohydrate: 44g
- Dietary Fiber: 4g
- Total Sugars: 5g
- Protein: 6g
- Total Fat: 7g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Vitamin C: 15mg
- Sodium: 76mg
- Calcium: 89mg
- Iron: 1mg
- Potassium: 763mg