Everybody seems to have their own favorite mashed potato recipe. Some boil them with the skin on, some boil them peeled but whole, some peel, cut and boil.

But the biggest question I find is not HOW they are cooked but what TYPE of potato to use.

I have found the plain old russet potato works best for me. I know they say russets are great for baking and making french fries, and Yukon Golds are the best for mashed potatoes.

However, I have used Russet potatoes every time and they haven’t let me down yet. So that’s what I’m sticking with. But I have a little secret in getting my mashed potatoes so creamy and seasoned just right!

What I do to get my potatoes really creamy and perfect is:

I heat the milk and/or cream to at least room temperature if not a little warmer
I use room temperature butter
I HEAVILY salt the water the potatoes are being cooked in. This prevents OVER salting both as you’re adding the milk and butter and at the table with regular table salt
I use a potato hand masher. A hand blender tends to overbeat the potatoes as well as leave lumps. The good old fashioned way is best.
ONLY salt AFTER tasting, adding a very little each time. You can’t go back!

If you want to get really fancy and impress your family, try topping the potatoes with this out of this world Roasted Garlic Butter!!!

Perfectly Mashed Potatoes ~ Everytime!

Print Recipe

Ingredients

Scale

2 lbs organic Russet potatoes
1 cup whole organic milk, warmed in the microwave
3 Tablespoons organic butter, room temperature
2 Tablespoons chopped chives or parsley (optional)
¼ – ½ teaspoon sea salt (NOT table salt)
¼ teaspoon white pepper

Cook Mode Prevent your screen from going dark

Instructions

Peel and cut the potatoes into large cubes
Place them into a large pot of HEAVILY SALTED cold water (at least 1 Tablespoon of sea salt NOT table salt)
Bring to a boil, reduce heat and cook until potatoes are tender, approximately 15-20 minutes (depending on the size). Pierce them with a fork to see if they spilt apart
Drain them well and leave them in the stockpot
Begin to mash them with a potato masher, adding the milk (or cream) and butter gradually until the desired consistency is reached