Ingredients

The following ingredients have 6 Servings
  • 8 medium-sized russet potatoes
  • 6 tablespoons unsalted butter
  • 3/4 cup 2% milk (or whole milk)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Fill a large pot 3/4 of the way full with water. Bring to a boil over high heat.
  • While the water boils, peel the potatoes, rinse them, and cut each potato into 1/2-inch cubes.
  • Add the potatoes to the boiling water. Once the water returns to a boil, reduce the heat to medium-high.
  • Stir the potatoes occasionally and cook until fork tender, about 20 minutes.
  • Drain the potatoes and return to the pot.
  • Add the butter and use a potato masher to break up the potatoes and incorporate the butter.
  • Pour in half of the milk, and use the potato masher to incorporate the milk into the potatoes. (You want the potatoes mostly smooth with some small lumps.)
  • Pour in the rest of the milk and use a wooden spoon to incorporate the milk into the potatoes until smooth.
  • Season with salt and pepper and mix to combine.
  • Cover to keep warm or serve immediately.