Creamy Homemade Mashed Potatoes
A timeless classic that elevates any meal with its rich and buttery flavor, perfect for family gatherings and holiday feasts.
Servings: 4 servings
Equipment
- Large Pot
- Colander
- Potato Masher
Ingredients
Potatoes
- 2 pounds russet or Yukon gold potatoes Peeled and cut into even chunks.
Butter
- 1/2 cup unsalted butter High-quality butter is recommended.
Milk
- 1 cup whole milk Slightly warmed for better incorporation.
Salt
- 1 teaspoon salt Adjust based on taste preference.
Black Pepper
- 1/2 teaspoon freshly ground black pepper Adds a subtle kick.
Garlic Powder
- 1/2 teaspoon garlic powder Optional for extra flavor.
Instructions
- Begin by peeling the potatoes and cutting them into evenly sized chunks.
- Place the cut potatoes into a large pot and cover them with cold water.
- Generously add salt to the water; about 1 tablespoon should suffice.
- Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer.
- Cook the potatoes for about 15-20 minutes or until they are fork-tender.
- Once cooked, drain the potatoes in a colander and let them sit for a minute.
- In the same pot, melt the butter over low heat.
- Add the drained potatoes back into the pot and begin mashing them.
- Slowly add the warm milk to the potatoes while continuing to mash.
- Season the mashed potatoes with salt and freshly ground black pepper.
- Once everything is combined, serve the mashed potatoes warm.
Notes
Store leftovers in an airtight container for up to three days. Reheat gently with a splash of milk.