Basic Mashed Potatoes

Basic Mashed Potatoes

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  • 2 pounds Russet or Yukon gold potatoes, peeled and quartered
  • Salt and black or white pepper, to taste
  • 1 cup milk, half-and-half or cream (or a combination)
  • 1/4 cup butter


Place potatoes in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer until tender, 15 to 20 minutes. While potatoes cook, heat milk and butter in a small pot over medium heat. Keep warm.

Drain potatoes and return to the pot. Shake them over medium heat to evaporate any remaining liquid. Pass potatoes through a ricer or mash. Stir in milk mixture and season with salt and pepper.

Special notes:

Options: stir in roasted garlic, a pinch of nutmeg or sprinkle with grated Parmesan or crumbled blue cheese; substitute sour cream for the milk.

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