Homemade Mashed Potatoes
Creamy, buttery, and perfectly seasoned, these mashed potatoes will steal the show at any meal. Simple ingredients and a foolproof method make this recipe the ultimate comfort food!
Ingredients
- 2 pounds starchy potatoes (Russet or Yukon Gold work best, peeled and cut into chunks)
- 1/2 cup milk (see notes)
- 4 tablespoons butter (or more for a more indulgent dish)
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt (plus more for cooking the potatoes)
Directions
- 1
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 12-15 minutes.
- 2
Heat milk: While potatoes are cooking, combine milk, butter, salt and nutmeg in a small saucepan. Heat gently until steaming. Whisk well.
- 3
Drain potatoes: Once cooked, drain potatoes very well. Place potatoes back in the pot and set over lowest heat for 30-60 seconds, uncovered, 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.
- 4
Mash: Mash hot potatoes using a potato masher. Add 1/2 of hot milk mixture and incorporate with potato masher. Gradually add more as needed, but be careful: Adding too much milk will turn your creamy mashed potatoes into soup!
- 5
Serve: Dot with a little additional butter and sprinkle with fresh parsley or chives, if you like. Serve immediately.