Ingredients
The following ingredients have 6 Servings
- 2 pounds starchy potatoes (Russet or Yukon Gold work best, peeled and cut into chunks)
- 1/2 cup milk (see notes)
- 6 tablespoons butter
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt (plus more for cooking the potatoes)
- ground black pepper (to taste)
Instruction
- Cook the potatoes: Add potatoes to a large pot and cover with cold water. Bring to a boil and salt generously. Reduce heat to a simmer and cook until potatoes are fork-tender, about 10 minutes. Drain very well.
- Release all steam: Place potatoes back in the pot and set over lowest heat for 30-60 seconds, shaking the pot every 5-10 seconds. Allow them to get really dry, but don't burn them! Alternatively, just let them sit in the colander for 2 minutes. Do not cool them any longer than this.
- Mash: Add milk, butter, salt, pepper and nutmeg to potatoes in pot. Mash using a potato masher. Add a splash more milk if potatoes seem dry, but be careful: Adding too much milk will turn your creamy mashed potatoes into a gloopy, runny mess!
- Serve: Dot with a little additional butter and sprinkle with fresh parsley or chives, if you like. Serve immediately.
