The BEST Mashed Potatoes

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

3 pounds Yukon gold or Russet potatoes (about 8 medium Yukon gold or 4 medium Russet)

4 tablespoons unsalted butter (at room temperature, cut into 4 pieces, plus more if desired, to taste)

1 teaspoon salt (divided, plus more to taste)

¼ teaspoon pepper (or to taste)

½ cup whole milk (warmed, plus more as needed)

Instructions

Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference.

Cut the potatoes into 1-inch pieces. Place them in a pot of cold water. Add ½ teaspoon salt to the water.

Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.

Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.

Add the butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes.

Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings as needed. Serve.

Nutrition

• Calories: 254 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 1 g
• Cholestérol: 22 mg
• Sodium: 411 mg
• Glucides Totaux: 41 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 3 g
• Protéines: 5 g