Description
This Creamy Mashed Potatoes recipe delivers a velvety, fluffy texture that transforms simple potatoes into a rich and comforting side dish perfect for any dinner occasion. Using starchy Russet potatoes combined with unsalted butter and whole milk, these mashed potatoes are easy to prepare and customizable to your taste with salt and pepper seasoned to perfection.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes
Dairy
- 1/2 cup unsalted butter
- 1 cup whole milk
Seasoning
- Salt to taste
- Freshly cracked pepper to taste
Instructions
- Prepare the potatoes: Chop the large Russet potatoes into evenly sized pieces to ensure uniform cooking. Place them in a large pot filled with salted water to season and prevent blandness.
- Boil until tender: Bring the salted water to a boil over medium-high heat and cook the potato pieces for about 15-20 minutes until they are easily pierced with a fork, indicating tenderness.
- Drain and dry: Carefully drain the cooked potatoes in a colander. Return them to the warm pot to let any excess moisture evaporate, which helps prevent watery mashed potatoes.
- Add butter and milk: Incorporate the unsalted butter and whole milk into the potatoes. Using a potato masher or a fork, mash the mixture thoroughly until you achieve a smooth and fluffy texture that is creamy and light.
- Season to taste: Sprinkle salt and freshly cracked black pepper over the mashed potatoes. Mix well to evenly distribute the seasoning. Taste and adjust the seasoning if necessary to suit your preference.
Notes
- For fluffier potatoes, use starchy varieties like Russets rather than waxy potatoes.
- Unsalted butter allows you full control over salt content for balanced flavor.
- Whole milk adds richness, but low-fat or plant-based alternatives can be used for lighter versions.
- Do not over-mash to avoid gummy texture; mash just until smooth.
- Letting potatoes sit after draining helps evaporate excess water, ensuring creamier results.
