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.
5poundsrusset potatoespeeled and cut into 2-inch pieces
4teaspoonssaltdivided
1/2cupbuttersoftened
3/4cupmilkwarmed
Butter, salt, and pepper, to taste
Instructions
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.
Notes
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.