Ingredients
Scale
- 2 pounds Russet Potatoes (peeled and cut into chunks)
- 1/2 cup Butter (room temperature)
- 1/2 cup Warm Milk or Cream
- 1 teaspoon Salt
- 2 cloves Garlic (optional, boiled with potatoes)
Instructions
- Boil the peeled and chunked potatoes in salted water until fork-tender, but not falling apart.
- Drain the potatoes well to avoid excess water.
- Add the room temperature butter to the hot potatoes.
- Pour in the warm milk or cream.
- Using a hand masher or ricer, mash the potatoes until smooth.
- Season with additional salt to taste and let sit covered for a few minutes before serving.
Notes
For best results, use high-starch potatoes like Russets. Avoid over-mashing to prevent a gummy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg