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fluffy pale yellow mashed potatoes with rough spoon swirls and a few small potato lumps in an ordinary serving bowl
Melissa Hart

Buttery Mashed Potatoes

Drain the potatoes well. Then give them a minute in the warm pot to lose surface water before adding anything else. That pause keeps the butter and milk from becoming a thin sauce around wet chunks. A hand masher leaves a few small lumps, which I like. A food processor can turn the same potatoes gluey before you've had time to notice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp fine salt for cooking water
  • 6 tbsp unsalted butter
  • 3/4 cup whole milk
  • 3/4 tsp fine salt for seasoning
  • 1/4 tsp white pepper

Method
 

  1. Place the potatoes in a large pot, cover with cold water by 1 inch and add the tablespoon salt. Bring to a boil, then simmer for 15 to 20 minutes until a knife slips easily through the largest pieces.
  2. Warm the milk and butter in a small saucepan over low heat until the butter melts; keep below a boil.
  3. Drain the potatoes thoroughly and return to the warm pot over low heat for 1 minute, shaking gently to dry their surfaces.
  4. Mash by hand, then fold in the warm milk mixture a little at a time until the potatoes are fluffy and spoonable.
  5. Fold in the remaining salt and white pepper. Transfer to a warm serving bowl and serve while hot.