Ingredients
Scale
- 3 pounds russet potatoes, peeled and quartered
- 1 cup whole milk (or substitute with half-and-half for extra creaminess)
- 1/2 cup unsalted butter, cubed
- Salt and pepper to taste
- Optional: 2 cloves garlic, minced for a subtle flavor twist
Instructions
- In a large pot, cover the potatoes with cold water and bring to a boil over medium-high heat. Cook until they’re fork-tender, about 15-20 minutes.
- Drain the potatoes thoroughly and return them to the pot. Allow them to sit for a minute to let any excess moisture evaporate.
- In a small saucepan, heat the milk and butter over low heat until the butter melts. Do not let it boil.
- Using a potato masher, start mashing the potatoes while gradually adding the warm milk and butter mixture. Mash until you reach your desired consistency.
- Season with salt and pepper, tasting as you go to get the balance just right. If using garlic, stir it in now.
- Serve immediately, or keep warm until ready to serve. Enjoy the simplicity and comfort that these buttery mashed potatoes bring to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Buttery Mashed Potatoes, recipe, cooking, food
