Ingredients
The following ingredients have 12 Servings
- 4 pounds golden, Dutch, or red potatoes, scrubbed and chopped into 2-inch pieces
- 1/2 cup butter, plus 2 tablespoons more for serving
- 1/3 - 2/3 cup milk, half and half, or cream *
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon garlic powder, adjust to taste
- 1/2 teaspoon freshly ground black pepper, adjust to taste
Instruction
- Add the potatoes to a large pot and cover with water. Bring to a boil over high-heat. Check the potatoes periodically and drain them as soon as you can easily pierce the potatoes with a fork, this typically takes about 15 minutes. (You don't want them to be soft enough to just fall off the fork.)
- After you drain the potatoes in a colander, transfer them back into the hot pot. Place the pot back on the stove over the lowest heat setting. Smash the potatoes with a handheld potato masher (this is my favorite one for potatoes) and add the butter.
- Continue smashing the potatoes until they are as smooth as you like. Depending on how dry the potatoes are, start by adding a splash of milk or cream. Stir it in and continue adding liquid slowly until the desired consistency has been reached.
- Stir in the salt, garlic, and pepper. Taste and adjust the seasonings. Top the hot potatoes with the additional butter right before serving. Enjoy!
