Ingredients
Equipment
Method
- Cut butter into 8 pieces and set out at room temperature so it can soften while you prepare the potatoes.
- Peel potatoes (if desired) and cut into 1 ½” pieces. Place in a colander or large mesh sieve and rinse under cold water for one minute.
- Place potatoes in a large pot of cool water or chicken broth. Make sure the potatoes are covered by at least ½” of water and that the pot is not more than ⅔ of the way full or it could overflow. Generously salt the water and turn stovetop heat to high. Bring to a boil, stirring occasionally.
- While potatoes are cooking, heat milk in a microwave safe dish until warm or heat over medium-low heat in a small saucepan.
- Boil potatoes until tender when pierced with a fork (about 10 minutes but time can vary).
- Drain potatoes well and return to pot. Let them sit in the pot for about 2 minutes, stirring occasionally. This allows the steam to cook off excess water and will help keep your potatoes from being watery or grainy.
- Mash potatoes with a masher or use a ricer (recommended) to make them nice and smooth.
- Check that your butter is softened. If not, pop in the microwave for just a few seconds; it should be room temperature. Scatter the butter pieces over the potatoes and stir until butter is melted and completely incorporated.
- Drizzle warmed milk over the potatoes and add salt and pepper. Stir until combined.
- If using any add-ins, stir them in now until combined.
- Serve warm.
Nutrition
Notes
You can use whole milk, half & half, or even plant-based milks. Water is fine for boiling, but chicken broth adds savory depth. Add sour cream or parmesan for extra flavor. Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or cream. Freeze for up to 5 months, thawing overnight or warming on the stovetop.