Ingredients
Equipment
Method
- Cut butter into 8 pieces and set aside at room temperature 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 by at least ½”. Generously salt the liquid and bring to a boil over high heat.
- 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 excess steam to escape.
- Mash potatoes with a masher or 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. Optional add-ins like sour cream and parmesan cheese can be stirred in for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or cream, adding butter just before serving if desired. Mashed potatoes can be frozen for up to 5 months; thaw overnight in the refrigerator or warm gently on the stovetop with milk or cream.