The Best Mashed Potatoes

Ingredients

• 4 pounds potatoes (russet or Yukon gold)
• 3 garlic cloves (optional)
• ⅓ cup melted salted butter
• 1 cup milk or cream
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prep — Peel and quarter the potatoes; place in a pot of cold salted water.
2. Boil — Add garlic cloves (if using). Bring to a boil and cook uncovered 15 minutes, or until fork-tender. Drain well.
3. Warm the milk — Heat the milk on the stove or in the microwave until warm.
4. Mash — Add butter to the drained potatoes and begin mashing. Pour the warm milk in a little at a time, mashing to reach your desired consistency.
5. Season and serve — Salt and pepper to taste. Serve hot.

Notes

• Drain very well — Sit the potatoes in the colander ~5 minutes, or return to the warm pot briefly to evaporate any residual liquid.
• Mash by hand — Use a potato masher or ricer for the creamiest result. Mixers and food processors can overwork the starch and turn gluey.
• Don't skimp on butter — Holly recommends salted butter and lots of it; use unsalted and adjust salt if you prefer.
• Warm the dairy — Heating the milk/cream keeps the potatoes hot and helps them absorb it better. Add gradually for right consistency.

Make Ahead

1. Follow the recipe and let the mashed potatoes cool completely.
2. Store in an airtight container in the fridge.
3. To reheat: spread into a greased casserole dish, dot with butter, and bake at 325°F for about 35–40 minutes until the butter melts and potatoes are heated through (time varies by dish and amount). Bake uncovered for a browned crust.

Nutrition (per serving, ~½ cup)

Tags: #recipe #sides #potatoes #mashedpotatoes #holiday