Use starchy potatoes, butter, and milk or cream, and keep the method simple: boil, drain, then mash with fat and liquid until smooth and seasoned well.
Ingredients
- 2 pounds russet or other baking potatoes, peeled and cut into chunks.
- 2–4 tablespoons butter.
- About 1/2 cup milk (add more for creamier potatoes).
- 1–1½ teaspoons salt, plus more to taste.
- Black pepper to taste (optional).
Basic steps
- Put potato chunks in a pot, cover with cold water by about 1 inch, and add a good pinch of salt.
- Bring to a simmer and cook until the potatoes are very tender when pierced with a fork, about 15–20 minutes.
- Drain well, return potatoes to the warm pot, and let steam off for a minute so excess moisture evaporates.
- Add butter and start mashing, then gradually add warm milk until the potatoes are as smooth and creamy as you like.
- Taste and add more salt and some pepper if you like, then serve right away.
Quick tips
- Using baking potatoes (like russets) gives fluffier mashed potatoes than waxy varieties.
- Heating the milk before adding helps keep the potatoes hot and makes them mix in more smoothly.
- For extra richness, replace some milk with cream or stir in a spoonful of sour cream.
