No holiday table is complete without a batch of classic, buttery mashed potatoes, and this recipe is perfectly easy to make and yields a heavenly and fluffy bowl of mashed potatoes.
- 5 pounds russet potatoes, peeled and cut into 2-inch pieces
- 4 teaspoons salt, divided
- 1/2 cup butter, softened
- 3/4 cup milk, warmed
- Butter, salt, and pepper, to taste
- Place potatoes in a large pot, cover with cold water by 2 inches, and bring to a boil.
- Add 2 teaspoons salt, and stir to combine.
- Simmer until fork-tender but not falling apart, about 30 minutes.
- Drain and return the potatoes to the pot. Allow the potatoes to steam, lid off, for 3 to 4 minutes (letting them release more steam after draining helps them to be fluffier).
- Add the milk, butter, and 2 teaspoons salt. Use a potato masher to mash well. You can also beat them with a hand mixer if you prefer — just don’t over beat them.
- Serve hot with additional salt, pepper, and butter to taste.
- Russets are kind when it comes to extra-fluffy mashed potatoes.
- There’s some hot debate on HOW to mash your potatoes. I’m on team potato masher and occasionally I’ll get out a hand mixer. I don’t think you need a ricer or any special equipment — they’ll be just delicious without the extra step.
- Category: side
- Method: stove top
- Cuisine: American
Keywords: mashed potatoes, mashed potato recipe, easy mashed potaotes