The BEST Mashed Potatoes
Learn to make the ultimate comfort side dish. These mashed potatoes are incredibly fluffy, buttery, and creamy every single time.
Ingredients
- 4 pounds Russet or Yukon gold potatoes peeled and cut into uniform chunks
- 3 cloves garlic optional, peeled and left whole
- 1/3 cup melted salted butter
- 1 cup milk or cream must be warmed
- salt to taste
- black pepper freshly cracked, to taste
Instructions
- Peel the potatoes and cut them into evenly sized chunks to ensure they cook at the same rate.
- Place the potatoes and whole garlic cloves into a large pot and cover completely with cold water. Add a large pinch of salt.
- Bring to a rolling boil over medium-high heat. Boil uncovered for 15 minutes, or until a fork slides into a potato chunk with no resistance.
- Drain the potatoes in a colander and let them sit for 5 minutes to steam dry. Return them to the warm, empty pot for 1 minute to ensure no excess moisture remains.
- Warm your milk or cream in a small saucepan or microwave. Melt the butter in a separate dish.
- Add the melted butter to the potatoes. Using a manual masher, begin crushing the potatoes gently.
- Slowly pour in the warm milk a little at a time while mashing until you reach your desired creamy consistency.
- Season with salt and pepper to taste and serve immediately.
Notes
Always use a manual masher to avoid a gummy texture. If you have leftovers, they can be stored in the fridge for up to three days or frozen in flat, sealed bags.