| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
Instructions
- Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
- Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.
Reviews
Great basic way we ate them as a kid ,I now add things like heluva sour cream and boil them in a brine of red onion s .This time I made them like you did except I added Parmesan cheese for Umami as I put I put in too much milk so in a panic I put glutinous rice flour fixed it and tastes amazing
The best, and easiest, mashed potatoes recipe