Perfect Mashed Potatoes

Perfect Mashed Potatoes

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5 to 7 medium sized Yukon Gold or russet potatoes, peeled and cut into chunks
Salt and pepper
3 to 4 tablespoons butter, plus more for serving
1/4 to 1/2 cup hot milk

Place potatoes in a large pan with enough water to cover. Add a teaspoon of salt and bring to a boil. Simmer for 25 to 40 minutes or until potatoes are super tender and almost falling apart when pierced with a fork. Remove from heat and drain potatoes in a colander. Return potatoes to pan. Mash potatoes with a potato masher. Mix in butter and gradually add about 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 hot with extra butter and/or my delicious No Lump Gravy on top.

You can also use hot chicken stock instead of the milk or use half chicken stock and half milk for a little more flavor. I don’t like to use a mixer. We like some lumps. If you do use a mixer be careful not to over mix. If you do, your potatoes can become sticky and gluey.

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