Creamy mashed potatoes to die for! Serve with your favorite foods to make delicious homemade mashed potatoes. This is the most soothing side dish I’ve ever had!
Ingredients:
3 pound russet or Yukon gold potatoes (about 8 medium Yukon gold or 4 medium Russet)
4 tblsp butter (unsalted) (at room temperature, cut into 4 pieces, plus more if desired, to taste)
1 teaspoon kosher salt (divided, plus more to taste)
a quarter teaspoon of pepper (or to taste)
½ cup whole milk (warmed, plus more as needed)
Instructions:
Using cold water, scrub the potatoes. Depending on your desire, you can peel or leave the skins on the potatoes.
Potatoes should be cut into 1-inch chunks. Put them in a kettle of cold water to keep them cool. ½ teaspoon salt
Bring the saucepan to a boil over high heat in a stovetop pot. Boil potatoes for 12-15 minutes, or until very soft but not falling apart when pricked with a fork. Drain potatoes well in a colander.
Return the drained potatoes to the empty hot pot right away. Allow the potatoes to remain in the heated pot for 2-3 minutes to allow any excess moisture to evaporate.
Toss the potatoes in the saucepan with the butter bits. Mash the potatoes using a potato masher.
Combine the remaining ½ teaspoon salt, pepper, and half of the heated milk in a mixing bowl. Stir. Then add the remaining milk, plus a little more if necessary, to get the required smoothness. Season to taste and adjust spices as necessary. Serve.
