Ingredients
Equipment
Method
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
- Mash the potatoes with a potato masher or press through a ricer for a smoother texture.
- Add the warm milk, butter, salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
Nutrition
Notes
For extra creaminess, substitute half the milk with heavy cream. You can also add roasted garlic or fresh herbs for extra flavor.