6 medium-sized russet potatoes, peeled and quartered
4 tbsp unsalted butter
1 cup whole milk or cream (or half-and-half)
Salt and freshly ground white pepper
Easiest, Creamiest Mashed Potatoes
Easiest, Creamiest Mashed Potatoes
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Easiest, Creamiest Mashed PotatoesInstructions
1
Place the potatoes in a large pot and cover with salted cold water. Bring to a boil. Reduce the heat to medium-high, and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a fork. Drain.
2
Meanwhile in a small pot, warm the butter and milk over medium-low heat.
3
Place the potatoes in a large bowl and mash them with a potato masher, adding a little of the warm milk-and-butter mixture as you go. Continue to mash until the lumps are gone. Add just enough of the milk mixture to get a creamy consistency.
4
Then whip the potatoes with a fork and season with salt and pepper to taste.
5
You can make the potatoes a little ahead of time and keep them warm in a low oven, well covered, until ready to serve.