Classic Creamy Mashed Potatoes
Classic Creamy Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1 teaspoon kosher salt, plus more as needed
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1/4 teaspoon black pepper, freshly ground, plus more as needed
For Garnish (Optional)
- 1 tablespoon fresh chives, chopped
Instructions
- 1
Prepare the potatoes: Peel the Russet potatoes and cut them into quarters or similarly sized chunks to ensure even cooking.
⏱️ 5 min
- 2
Boil the potatoes: Place the quartered potatoes in a large pot. Cover them with cold water by about 1 inch. Add 1 teaspoon of kosher salt to the water. Bring the water to a rolling boil over high heat, then reduce the heat to medium-high and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
⏱️ 20 min
- 3
Drain and dry the potatoes: Carefully drain the cooked potatoes in a colander. Return the drained potatoes to the empty hot pot. Place the pot over low heat for 1 to 2 minutes, gently shaking the pot, to evaporate any remaining moisture. This step is crucial for fluffy, non-watery mashed potatoes.
⏱️ 3 min
- 4
Mash the potatoes: Remove the pot from the heat. Add the melted unsalted butter, warmed whole milk, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper to the potatoes. Using a potato masher or a large fork, mash the potatoes until they are smooth and creamy. Be careful not to over-mash, as this can make them gummy.
⏱️ 5 min
- 5
Season and serve: Taste the mashed potatoes and adjust the seasoning with additional salt and pepper as needed. Serve immediately, garnished with fresh chopped chives if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Creamy Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1 teaspoon kosher salt, plus more as needed
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1/4 teaspoon black pepper, freshly ground, plus more as needed
For Garnish (Optional)
- 1 tablespoon fresh chives, chopped
Instructions
- 1
Prepare the potatoes: Peel the Russet potatoes and cut them into quarters or similarly sized chunks to ensure even cooking.
⏱️ 5 min - 2
Boil the potatoes: Place the quartered potatoes in a large pot. Cover them with cold water by about 1 inch. Add 1 teaspoon of kosher salt to the water. Bring the water to a rolling boil over high heat, then reduce the heat to medium-high and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
⏱️ 20 min - 3
Drain and dry the potatoes: Carefully drain the cooked potatoes in a colander. Return the drained potatoes to the empty hot pot. Place the pot over low heat for 1 to 2 minutes, gently shaking the pot, to evaporate any remaining moisture. This step is crucial for fluffy, non-watery mashed potatoes.
⏱️ 3 min - 4
Mash the potatoes: Remove the pot from the heat. Add the melted unsalted butter, warmed whole milk, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper to the potatoes. Using a potato masher or a large fork, mash the potatoes until they are smooth and creamy. Be careful not to over-mash, as this can make them gummy.
⏱️ 5 min - 5
Season and serve: Taste the mashed potatoes and adjust the seasoning with additional salt and pepper as needed. Serve immediately, garnished with fresh chopped chives if desired.
⏱️ 2 min