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Feel free to peel your potatoes or leave the skins on. Then cut them into into 1-inch cubes (about 2.5 cm) and transfer to a large pot full of cold water.
Bring to a boil and then cook over medium heat for 15-20 minutes or until the potatoes are fork-tender.
Drain the potatoes.
Return the potatoes to the pot and cook over medium-high heat for about 2-3 minutes, stirring occasionally, to help cook off some of the remaining steam within the potatoes. This step is optional.
Mash the potatoes using a potato masher or a fork. You can also use an immersion blender if you want.
Add the oil and stir with a spoon until well combined.
Add the salt and stir again.
Finally, pour in the milk a little at a time until it’s fully incorporated. I prefer to add hot milk, but milk at room temperature or even cold milk is also okay. Use more or less milk, depending on the consistency you’re looking for.
Serve immediately (I added some ground black pepper and chopped chives on top for garnish, but it’s completely optional) or keep leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 1 month.