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Boiled russets mashed butter milk smooth.

Creamy Mashed Potatoes

Boiled russets mashed butter milk smooth. Classic American side, ready 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled
  • 1 tsp salt
  • ½ cup butter
  • 1 cup whole milk
  • 1 tsp salt
  • ¼ tsp black pepper

Equipment

  • Chef’s knife
  • Cutting board
  • Large pot
  • Colander
  • Potato masher
  • Wooden spoon
  • Measuring cups & spoons

Method
 

  1. 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.
  2. Colander drain hot potatoes shake dry. Return empty pot heat off. Rice potatoes 1 minute wooden spoon shake steam escape no water weight.
  3. 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.
  4. 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.