Ingredients
Equipment
Method
- Cut butter into 8 pieces and set aside 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 liquid. 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 them to the pot. Let sit for 2 minutes, stirring occasionally, to allow steam to escape.
- Mash potatoes with a masher or use a ricer until smooth.
- Add the softened butter to the potatoes and stir until melted and incorporated.
- Drizzle in the warmed milk, and add salt and pepper. Stir until combined.
- If using, stir in optional add-ins like sour cream or parmesan cheese until combined.
- Serve warm.
Nutrition
Notes
For richer mashed potatoes, use half and half instead of whole milk. You can boil the potatoes in chicken broth for added savory depth. Feel free to add sour cream, parmesan cheese, or cheddar cheese for extra flavor.