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This recipe for the best mashed potatoes uses a 2.5‑lb bag of Russet potatoes, sea salt, salted butter, an egg, low‑fat milk, and optional extra butter, pepper, and garlic. Peel and cut the potatoes into 5‑cm pieces, boil them in salted water for about 16 minutes until tender, then drain. Blend the potatoes with butter, add the egg, and pour in milk until the desired consistency is reached. Season with salt, and serve with extra butter, pepper, and garlic.