Peel and dice the potatoes into 2 inch cubes. Rinse and set aside.
Bring a pot filled half way with water to boil. Add in the salt and potatoes and cook until they are fork soft (enough to easily insert a fork)
Drain the water and return potatoes to pot. Add in the butter, salt to taste, hot milk and mash well with a potato masher until you obtain and very creamy texture. Note, if you are adding garlic, melt the butter and garlic together at the same time to infuse the garlic flavor.
Remove and transfer the mashed potatoes to a serving bowl. Drizzle 2 tbsps. of melted butter on top and then crack some fresh ground pepper on top. Garnish with some chopped chives and serve.
You can cover and keep on low for a few more minutes and then remove to serve.
- Use Yukon Golden or Russet Potatoes.
- Cut your potatoes into big cubes. Cutting them up too small gives water more of an opportunity to make its way inside the potatoes and will make them too watery.
- Boil the water before adding in the potatoes.
- If you want a really creamy taste and texture, you can’t let the potatoes cool before mashing, you want to start mashing as soon as they are drained.
- Salt the water you cook them in.
- Drain well to avoid mushy potatoes.
- Tastes constantly! This is so important, season and taste often so you can get the right level of salt and pepper into the recipe.
- Do not use a food processor.
- If you would like to whip the potatoes up in a cake mixer and use the whipping whisk, you can do so as well and transfer back to the pot.
- Use full fat milk, cheese and sour cream.
- Melt butter with herbs to infuse flavors if adding in herbs.
- Feel free to omit the garlic, these recipe still tastes great!
Serving: 1g | Calories: 283kcal | Carbohydrates: 26.5g | Protein: 4.8g | Fat: 18.2g | Saturated Fat: 11.3g | Sodium: 436mg | Sugar: 2.9g