Mashed Potatoes (Printable version)

Fluffy, buttery mashed potatoes made with Yukon Golds and warm milk for a rich, comforting side.

# List of ingredients:

01 - 1.5 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

02 - 4 tablespoons unsalted butter, plus additional for serving

03 - 1/2 cup whole milk, warmed

04 - 1 teaspoon salt, plus more for boiling water

05 - 1/4 teaspoon freshly ground black pepper

01 - Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

02 - Bring to a boil over medium-high heat. Reduce to a simmer and cook for 15–20 minutes until potatoes are fork-tender.

03 - Drain potatoes thoroughly in a colander. Return to the hot pot to evaporate excess moisture.

04 - Add butter, warmed milk, salt, and black pepper to the potatoes. Mash until smooth and creamy, adjusting seasoning as needed.

05 - Serve hot, garnished with a pat of butter if desired.

01 -

You can tweak the creaminess or flavor in a hundred ways and it somehow always works out deliciously.
It’s so quick that you can pull it together in half an hour, just in time for impromptu guests or when a meal needs a warm flourish.

02 -

If you rush the draining or skip drying in the pot, your mash might end up watery and sad.
Switching regular milk for cream turns mashed potatoes from everyday to celebration in one pour.

03 -

Use a potato ricer for the silkiest results, especially if you dream about restaurant-style mash.
Sneaking in a pinch of white pepper adds gentle heat without changing the color.