The Best Mashed Potatoes

Yields: 10 servings

Prep time: 15 minutes

Cook time: 20 minutes

Contains: Milk

What You Will Need

• Large pot

• Measuring cups and spoons

• Potato Mashed

• Peeler

• Chef's knife

• Colander

• Small pot or small microwave safe bowl 

Ingredients

• 4 pounds potatoes, russet or Yukon gold

• (Optional) 3 gloves garlic

• 1/3 cup melted salted butter

• 1 cup milk or cream

• salt to taste

• black pepper to taste

Instructions

1. Peel and quarter potatoes, place in a pot of cold salted water.

2. Add cloves of garlic (if using) and bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.

3. Heat milk on a stove top (or in the microwave) until warm.

4. Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.

5. Season with salt and pepper. Serve hot.

Notes

• Drain well: I usually let them sit about 5 minutes or so to completely drain, or even drain well and put the back in the warm pot for a few minutes to make sure all liquid is evaporated.

• Mash by Hand: Use a hand masher or a potato ricer for the creamiest potatoes. A hand mixer, stand mixer, or food processor can work, but it can also break down the starches in the potatoes and cause a gummy texture.

• Add BUTTER! There are places you can skimp on the butter and this is not one of them. I like to use salted butter and lots of it (but you can use unsalted and season potatoes to taste). Butter adds a creamy and ... well, buttery texture.

• Heat the Cream: Heat your milk/cream before adding. This keeps the potatoes hot, and it absorbs better. Add cream/milk a little at a time to get the right consistency.

• To Make Ahead: Follow the recipe below and allow the mashed potatoes to cool completely. Once cooled, store in an air-tight container in the refrigerator until ready to use.

• To Heat the Potatoes for Serving spread them into a greased casserole dish and dot with butter. Bake at 325°F until the butter melts and the potatoes are heated through, about 35-40 minutes (you may need more or less time based on the shape of the dish and the amount of potatoes). If you'd like a browned crust, bake uncovered. 

You can download the recipe below!