Perfect Mashed Potatoes

Perfect Mashed Potatoes

5 to 7 Yukon Gold or russet potatoes, peeled and cut into chunks
Salt and pepper
3 tablespoons butter, plus more for serving
1/4 to 1/2 cup hot milk
2 tablespoons chopped Italian parsley or chives (optional)

Place potatoes in a large pan with enough water to cover. Add a teaspoon of salt and bring to a boil. Simmer for 20 to 30 minutes or until potatoes are really tender when pierced with a fork. Remove from heat and drain potatoes in a colander. Return potatoes to pan. Mash potatoes with a potato masher. Don’t use a mixer. Mix in butter and 1/4 cup hot milk. Add extra milk, a little at a time if you need to. Season with extra salt and pepper if you like. Serve with extra butter and parsley or chives on top.

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