Ingredients
Equipment
Method
- Cut butter into 8 pieces and set out at room temperature to soften.
- Peel potatoes (if desired) and cut into 1 ½” pieces. Rinse under cold water.
- Place potatoes in a large pot, cover with cool water or chicken broth (at least ½” above potatoes). Generously salt the water. Bring to a boil over high heat, stirring occasionally.
- 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 to the pot. Let sit for 2 minutes, stirring occasionally, to allow steam to escape.
- Mash potatoes with a masher or ricer until smooth.
- Add 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.
- Stir in any optional add-ins until combined.
- Serve warm.
Nutrition
Notes
You can boil potatoes in water or chicken broth. For a richer flavor, use half and half instead of whole milk. Optional add-ins like sour cream or parmesan cheese can enhance the 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.