Classic Mashed Potatoes
Creamy and buttery mashed potatoes, a perfect side dish for any meal.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 lbs Yukon Gold potatoes
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp black pepper
Nutrition Facts
220Calories
4gProtein
32gCarbs
9gFat
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Instructions
1
Peel the potatoes and cut them into evenly sized chunks for even cooking.
2
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
3
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are fork-tender.
4
Drain the potatoes well and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
5
Add the butter, milk, salt, and black pepper to the pot. Mash the potatoes with a potato masher or use a hand mixer for a smoother texture.
6
Taste and adjust seasoning if needed. Serve hot with extra butter on top if desired.
Chef's Tips
- Potato Choice: Yukon Gold potatoes are ideal for their creamy texture, but Russets can also be used.
- Butter Temperature: Use room-temperature butter for easier mixing and a smoother mash.
- Milk Warm-Up: Warm the milk slightly before adding to prevent the mashed potatoes from cooling down too quickly.
- Avoid Over-Mixing: Over-mixing can make the potatoes gluey. Stop once they reach your desired consistency.
- Make Ahead: Mashed potatoes can be made ahead and reheated. Add a splash of milk when reheating to restore creaminess.
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