2.5poundsYukon gold potatoespeeled and cut into 1-inch pieces
0.5cupunsalted butterat room temperature, cut into pieces
1cuphalf & halfor whole milk
sea salt & fresh ground pepperto taste
Optional Additions
1large clovegarlicminced or roasted
chopped chives, green onions, parsley, or thyme
grated cheeselike cheddar or Parmesan
Instructions
Peel and cut the potatoes: Start by peeling the potatoes and cutting them into evenly sized chunks. This helps them cook more evenly. If you prefer rustic mashed potatoes, you can leave the skins on.
Boil the potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil, and then reduce the heat to simmer.
Cook the potatoes for about 15-20 minutes, or until they are fork tender. You should be able to easily pierce them with a fork.
Drain and warm the milk: While the potatoes are cooking, heat the milk in a small saucepan over low heat. You don’t want it to boil, but you want it to be warm when you add it to the hot potatoes.
Mash the potatoes: Once the potatoes are tender, drain them in a colander. Return them to the hot pot to let any remaining moisture evaporate. Use a potato masher to mash the potatoes until soft and creamy.
Add the milk and butter: Add the butter and allow it to melt. Gradually pour the warm milk over the mashed potatoes and mix until the potatoes are smooth and creamy. Adjust the amount of milk as needed to achieve your desired consistency.
Season and serve: Season the mashed potatoes with salt and pepper to taste and serve while hot.
Notes
If you need dairy-free mashed potatoes, you can use dairy-free butter and a plant-based milk (like unsweetened almond, cashew, or oat milk) instead of regular butter and cow’s milk. Canned coconut milk is a great substitute for heavy cream or half & half, which still makes them rich and creamy.
Over mixing or using the wrong type of potatoes (waxy potatoes like new or red potatoes) can lead to gummy mashed potatoes. Use a potato masher and avoid overworking the potatoes. Do not overcook the potatoes or use a hand mixer!
To store leftovers: Allow potatoes to cool completely, then store them in an airtight container in the refrigerator for up to 3 to 5 days.
Please see post for full list of FAQ's including freezer instructions.