Ingredients

The following ingredients have 4 Servings
  • 1 3/4 pounds Yukon Gold potatoes (scrubbed and halved)
  • 1 teaspoon plus 3/4 teaspoon salt
  • 1 cup milk (preferably whole)
  • 2 tablespoons unsalted butter (plus more for the top)
  • 1/2 teaspoon freshly ground pepper

Instruction

  • Place the potatoes in a medium saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are easily pierced with a knife, about 20 minutes.
  • Drain the potatoes and let them cool enough to handle.
  • Slip the peels off the potatoes with your fingertips or, if that's challenging, peel them. Push the potatoes through a ricer or food mill and put them back in the saucepan or mash them with a masher in the pan.☞TESTER TIP: If you don't have a ricer or food mill or masher, you can also press the potatoes against the side of the pan with a slotted spatula.
  • Heat the milk in a small saucepan or in the microwave. Add the butter, 3/4 teaspoon salt (or to taste), and the pepper, then add as much warm milk mixture to the potatoes as needed to create the desired consistency, stirring until well combined.
  • Scoop the mashed potatoes into a bowl, top with more butter, and serve immediately.