Ingredients
Mashed potatoes
- 2 lb Yukon Gold or russet potatoes 907 g weighed after peeling; cut into even 1-inch chunks
- 4 tbsp unsalted butter 57 g
- 0.75 cup whole milk 180 ml; warmed, added gradually
- 0.5 tsp fine salt plus more to taste if needed
- 0.25 tsp ground black pepper
Equipment
- Large pot
- Colander
- Potato peeler and knife
- Potato masher or ricer
- Small saucepan
- Wooden spoon
Instructions
Cook and mash
- Place the peeled, evenly cut potatoes in a large pot. Add cold water to cover by about 1 inch. Bring to a boil, then reduce to a steady simmer.
- Simmer for about 15–20 minutes, until a fork slides easily into several pieces and the centers offer no resistance. Timing depends on the size of the pieces; cook until tender rather than relying only on the clock.
- Meanwhile, warm the butter and milk in a small saucepan over low heat until the butter melts. Do not boil. Keep warm.
- Drain the potatoes thoroughly. Return them to the pot over low heat for about 1 minute, gently moving the pieces to let excess moisture evaporate. Remove from the heat.
- Mash the potatoes while hot with a hand masher, or pass them through a ricer into the warm pot. Gently fold in the warm dairy a little at a time, stopping when the mash is soft and creamy. You may not need every drop. Do not use a blender or food processor.
- Fold in the salt and pepper, taste, and adjust seasoning if needed. Divide into six side servings and serve warm.
Nutrition
Calories: 212kcalCarbohydrates: 28.4gProtein: 4.5gFat: 9.3g
Video
Notes
Nutrition is an estimate for one-sixth of the recipe, calculated with peeled russet potatoes and all the listed milk and butter; potato variety and retained dairy change the result. Optional additions are not included.
Instructional video: Preppy Kitchen’s Mashed Potatoes Recipe, originally published March 11, 2021. It demonstrates a garlic variation and different quantities; follow this card for the plain six-serving version.
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days. Reheat with a splash of milk, stirring gently, until the center reaches 165°F (74°C).