Ingredients
Equipment
Method
- Peel and quarter potatoes, place in a pot of cold salted water.
- Add cloves of garlic (if using) and bring to a boil. Cook uncovered for 15 minutes or until fork-tender. Drain well.
- Heat milk on the stove top (or in the microwave) until warm.
- Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach your desired consistency.
- Season with salt and pepper. Serve hot.
Nutrition
Notes
Drain potatoes well and let them sit for about 5 minutes to ensure all liquid has evaporated. For the creamiest texture, mash by hand using a masher or potato ricer. Avoid using a hand mixer, stand mixer, or food processor, as they can break down starches and create a gummy texture. Use plenty of butter for a creamy, rich flavor. Heat your milk or cream before adding it to the potatoes; this helps them stay hot and absorb the liquid better. Add the liquid gradually to achieve the right consistency.
To make ahead, cool the mashed potatoes completely, then store them in an airtight container in the refrigerator. To reheat, spread the potatoes in a greased casserole dish, dot with butter, and bake at 325°F (160°C) for 35-40 minutes, or until heated through.