Basic Mashed Potatoes
An easy foolproof recipe for the richest, creamiest, most buttery and flavorful potatoes you’ve ever eaten. A little tip, double up on the recipe because these go fast.
Servings: 4 servings
- 2 pounds potatoes peeled and quartered
- 2 tablespoons butter melted
- 1 cup milk warmed
- 1 tablespoon salt
In a large pot, add potatoes and cover with cold water, an inch above the potatoes. Stir in 1 tablespoon of salt, cover and bring to a boil over medium-high heat. Once it begins to boil, reduce heat and remove the lid. Simmer for about 20-25 minutes or until fork tender.
About 10 minutes before the potatoes are done, melt the butter in a small saucepan. Add milk and simmer until warm.
Drain potatoes using a colander, then transfer to a mixing bowl. Using a potato masher or an electric mixer, mash down the potatoes.
Slowly mix the warmed milk into the potatoes, and continue mixing until you reach your desired consistency. Season with salt and pepper before serving