Mashed Potatoes boil russets fluffy then mash hot with butter milk for velvety American side dream. Rice drain locks steam, warm milk blends smooth no lumps every time. Holiday staple pairs turkey roast beef gravy perfect.
Creamy Mashed Potatoes
Boiled russets mashed butter milk smooth. Classic American side, ready 30 minutes.
Ingredients
Equipment
Method
- Peel 3 lb russets chef's knife cutting board. Quarter large chunks even 2-inch pieces. Large pot cold water cover add 1 tsp salt. Boil high heat lid off 20 minutes fork tender soft center.
- Colander drain hot potatoes shake dry. Return empty pot heat off. Rice potatoes 1 minute wooden spoon shake steam escape no water weight.
- Saucepan warm 1 cup milk ½ cup butter low heat melt smooth no boil. Pour hot over potatoes pot. Sprinkle 1 tsp salt ¼ tsp pepper.
- Potato masher smash chunks coarse first. Wooden spoon stir milk butter fold 2 minutes silky lumps gone steam hot. Taste salt adjust pepper pinch. Serve steaming fluff.
Notes
- Russets starch best fluff no wax; quarter even cooks uniform no raw centers overdone edges. Rice 1 minute exact dries absorbs milk smooth no gum paste.
- Warm milk butter blends instant no cold shock lumps split; saucepan low melts butter pools gold. Masher first breaks skins spoon creams air light.
- Overboil mush gums; test fork slides center drops easy. Milk sub half-half richer, buttermilk tangy. Day ahead fridge steam reheat milk splash.
- Butter unsalted controls salt; pepper fresh grind wakes flavors. Chives green onions fold last color pop. Gravy boat ready pour perfection.
