Mashed Potatoes
Ingredients
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- 3 pounds russet potatoes – peeled and cut into 2-inch chunks (~6.5 medium russet potatos)
- 3 quarts water – cold
- 2 tablespoons kosher salt
- 8 tablespoons unsalted butter
- 1 cup whole milk
- 1/2 teaspoons black pepper – freshly ground
Instructions
1. Peel the russet potatoes and cut into 2-inch chunks, about 10 minutes.
2. Put the potatoes in a large pot, add the cold water and kosher salt, and bring to a boil over high heat, 8–10 minutes.
3. Reduce to a steady simmer and cook until a knife slides through a piece with little resistance, 15–20 minutes.
4. Meanwhile, warm the whole milk with the unsalted butter in a small saucepan over low heat until the butter is melted and the mixture is steaming, 2–3 minutes; keep warm.
5. Drain the potatoes well and return them to the dry pot over low heat; shake or stir until the surfaces look dry and steamy, 1–2 minutes.
6. Mash the potatoes with a potato masher or press through a ricer until mostly smooth but not gluey, 1–2 minutes.
7. Pour in about three-quarters of the warm milk–butter mixture and fold gently with a spatula, adding more as needed until creamy and spreadable, 1–3 minutes.
8. Season with the black pepper, taste, and adjust seasoning as needed; serve hot.
Mashed potatoes are a comfort-food staple prized for their fluffy texture and rich, buttery flavor. The best versions are creamy yet light, with gentle seasoning that lets the natural sweetness of the potato shine. They pair with roasts, stews, and holiday menus, and they hold their own as a satisfying side any night of the week.
The dish took shape after potatoes became widespread in Europe, later gaining iconic status in the British Isles and North America. Hand-mashed preparations became the norm, with dairy added for richness and texture refinement. Today, mashed potatoes span rustic to silky styles, from Irish champ and British mash to French-style purée, but the core technique—boil, dry, mash, and enrich—remains consistent.