Ingredients
Equipment
Method
- Cut butter into 8 pieces and set aside at room temperature to soften.
- Peel potatoes (if desired) and cut into 1 ½” pieces. Rinse under cold water for one minute.
- Place potatoes in a large pot, cover with cool water or chicken broth (at least ½” above potatoes). Generously salt the liquid and bring to a boil over high heat.
- While potatoes cook, warm milk in a microwave-safe dish or in a small saucepan over medium-low heat.
- Boil potatoes until tender when pierced with a fork, about 10 minutes.
- Drain potatoes well and return them to the pot. Let sit for 2 minutes, stirring occasionally, to allow excess steam to escape.
- Mash potatoes with a masher or use a ricer until smooth.
- Add the softened butter to the potatoes and stir until melted and incorporated.
- Drizzle warmed milk over the potatoes. Add salt and pepper, and stir until combined.
- If using, stir in optional add-ins like sour cream or parmesan cheese until combined.
- Serve warm.
Nutrition
Notes
You can boil the potatoes in water or chicken broth. For a richer flavor, use half and half instead of whole milk. Feel free to add sour cream or parmesan cheese for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or cream. Mashed potatoes can be frozen for up to 5 months.