Ingredients
Method
- Peel and chop the potatoes into even-sized chunks to ensure uniform cooking.
- Place the chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring the pot to a boil over medium heat and cook the potatoes until a fork slides in easily, about 15 to 20 minutes.
- Drain the cooked potatoes and return them to the pot. Let them sit uncovered for 1 to 2 minutes for excess moisture to evaporate.
- Mash the potatoes using a potato masher or ricer. Avoid using an electric mixer to prevent a gluey texture.
- Gradually add the butter and warm milk to the potatoes as you mash, mixing until you achieve a silky, smooth texture.
- Season with salt and black pepper to taste. Add a pinch of garlic powder if desired.
- Transfer the mashed potatoes to a serving bowl, top with a pat of butter if desired, and serve warm.
Notes
For extra creaminess, consider adding a spoonful of sour cream or cream cheese. For added flavor, infuse the warm milk with garlic or herbs before mixing into the potatoes. To reheat leftovers, add a splash of milk and warm on the stove or in the oven covered with foil.