Mashed Potatoes

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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!


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)


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.

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