Classic Mashed Potatoes
A timeless side dish, these classic mashed potatoes are creamy, buttery, and the perfect complement to any main course.
Equipment
- 1 large pot for boiling potatoes
- 1 potato masher
- 1 mixing bowl large
Ingredients
Ingredients
- 4 pounds russet potatoes peeled and quartered
- 1 cup whole milk
- 1/2 cup unsalted butter
- Salt and pepper to taste
Instructions
Preparation
- Place the peeled and quartered potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes are boiling, heat the milk in a small saucepan over low heat until warm. Do not boil.
- Drain the potatoes and return them to the pot. Use a potato masher to mash the potatoes to your desired consistency.
- Add the butter and warm milk to the mashed potatoes. Stir until the butter is melted and the potatoes are creamy. Season with salt and pepper to taste.
- Transfer the mashed potatoes to a serving bowl. Garnish with a pat of butter or chopped herbs if desired.
Storage
- Place any leftover mashed potatoes in an airtight container and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to restore creaminess.
Notes
Pro Tips: Ensure your potatoes are evenly cut to cook at the same rate.
Ingredient Substitutions: Substitute half-and-half for milk for a richer flavor.
How to Serve: Pair with roasted meats or poultry for a classic meal.
Storage & Freshness: Store in an airtight container in the refrigerator.
Make-Ahead Tips: Prepare potatoes in advance and reheat with a splash of milk.
Ingredient Substitutions: Substitute half-and-half for milk for a richer flavor.
How to Serve: Pair with roasted meats or poultry for a classic meal.
Storage & Freshness: Store in an airtight container in the refrigerator.
Make-Ahead Tips: Prepare potatoes in advance and reheat with a splash of milk.