Easy Creamy Mashed Potatoes Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

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

Directions

Prep the Potatoes

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.

Boil the Potatoes

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.

Dry the Potatoes

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.

Mash the Potatoes

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

Add Milk and Seasonings

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: 250kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 400mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Total Sugars: 3g
• Protein: 4g