Description
Classic Mashed Potatoes are a creamy, buttery side dish made with boiled russet potatoes, milk, and butter. Perfectly seasoned with salt and pepper, they pair well with a variety of main courses for a comforting meal.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes
Dairy
- ½ cup milk (or more for a creamier texture)
- ¼ cup butter
Seasoning
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Peel and dice: Peel the potatoes using a hand peeler and dice them into large chunks or cubes to ensure even cooking.
- Boil the potatoes: Fill a pot with water and bring it to a boil. Add the diced potatoes and cook for about 15 minutes, or until they are fork-tender.
- Warm the milk and butter: While the potatoes cook, melt the butter and heat the milk together in a saucepan or microwave until warm. This helps them blend smoothly into the potatoes.
- Drain and combine: Drain the cooked potatoes in a colander, then return them to the hot pot. Pour the warm milk and butter mixture over the potatoes.
- Mash and season: Using a hand masher, mash the potatoes until your desired consistency is reached. Add more milk or butter if you prefer a creamier texture. Season well with kosher salt and freshly ground black pepper to taste.
- Garnish and serve: Scoop the mashed potatoes into a serving bowl, add a pat of butter on top, and optionally sprinkle with chopped parsley before serving.
Notes
- For an extra creamy texture, add more milk or butter as needed.
- To make the dish more flavorful, consider adding garlic or herbs during the warming process with the milk and butter.
- These mashed potatoes pair wonderfully with roasted meats, poultry, or vegetables.
- Watch available video tutorials for visual guidance on achieving perfect texture and seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 1 g
- Sodium: 115 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 24 mg
