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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One Comment

  1. M J Terrell says:

    When I was a kid, my mother would use the water from her boiled potatoes as a replacement for milk in the gravy. She would also use left over coffee in her beef gravy to add some flavor.
    Instead of milk in our mashed potatoes, she would use pure cream. They were delicious.