Ingredients
Equipment
Method
- Begin by peeling and cubing the russet potatoes. Smaller pieces cook faster and more evenly, ensuring a creamy result.
- Place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Starting with cold water helps cook the potatoes evenly.
- Bring the pot to a boil over medium-high heat. Once boiling, lower the heat and let it simmer for about 15-20 minutes, or until tender.
- Once tender, carefully drain the potatoes in a colander. Make sure to shake off any excess water—dry potatoes make better mash.
- Return the potatoes to the warm pot and begin mashing with a potato masher or ricer. Ricing gives an ultra-smooth texture.
- With the potatoes still warm, mix in the butter first, allowing it to melt completely. Then, slowly pour in the milk while stirring until you reach your desired consistency.
- Add salt and black pepper, adjusting to your preference. Taste is key here; perfecting the seasonings makes all the difference.
- Transfer the mashed potatoes to a serving bowl and serve warm, garnished with fresh herbs if desired.
Notes
Always use warm milk and butter for extra creamy mashed potatoes.