The Best Mashed Potatoes

Name: The Best Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 pounds russet potatoes (peeled and cut into large, uniform sized pieces (see note 1)); Salt and freshly ground black pepper; 1 cup butter (melted (2 sticks, see note 2)); 1 1/2 cups milk (hot, plus more if desired (up to 2 cups))

5.0

(16)

www.culinaryhill.com

Your recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

mashed potatoes

Ingredients

Remove All · Remove Spices · Remove Staples

5 pounds russet potatoes (peeled and cut into large, uniform sized pieces (see note 1))Salt and freshly ground black pepper1 cup butter (melted (2 sticks, see note 2))1 1/2 cups milk (hot, plus more if desired (up to 2 cups))

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.

Step 2

Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.

Step 3

Wipe pot dry. Return potatoes to pot and mash to a uniform consistency. Using a rubber spatula, fold in melted butter until just incorporated.

Step 4

Slowly stir in 1 1/2 cups hot milk. Add more milk, 1 tablespoon at a time, to adjust the consistency as desired. Season to taste with salt and pepper.