Buttery Mashed Potatoes

Don't hold back on the butter when making mashed potatoes.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 6-8
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Ingredients

2 pounds russet potatoes, scrubbed

Kosher salt and freshly ground black pepper

1 stick (8 tablespoons) unsalted butter, at room temperature, cut into pieces

1 cup milk, warmed

Directions

  1. Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are tender and a thin knife easily passes through the center, 45 to 55 minutes.
  2. Drain the potatoes, cool slightly and then peel. Add back to the pot with the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of pepper. Turn the heat to low and mash with a potato masher until the milk and butter are blended in.