Ingredients

The following ingredients have 4 Servings
  • 3lbs Russet Potatoes
  • 2lb Yukon Potatoes
  • 1 - 1 1/2 cups full-fat milk (we use full fat oat milk for dairy free)
  • 1/2 - 1 cup butter (room temperature or melted, we use Country Crock plant butter for dairy free)
  • salt and pepper (to taste)

Instruction

  • Scrub the potatoes to clean and then peel them if desired. Chop the potatoes into even pieces.
  • Place potatoes into a large pot with cold water and place on medium heat to boil.
  • Once boiling, add a sprinkle of salt and keep an eye on the potatoes and remove once they can be easily mashed with a fork. About 15 minutes.
  • While the potatoes are cooking, warm the milk in a sauce pan to a simmer, but not boiling. Keep the butter out at room temperature or melt in a separate saucepan.
  • Drain potatoes in a colander and quickly rinse the excess starch off of the potatoes. Pour the potatoes back into the pot and cook off the excess water on medium heat, stirring constantly for about 1 minute.
  • Mash the potatoes using a stand mixer, strainer, food mill, ricer, or potato masher. Do not over mash.
  • Mix the potatoes with the prepared butter, and then once combined add in the warm milk. Stir to combine and season to taste.