You've Been Making Mashed Potatoes Wrong (Until Now)

Description :

00:00 Introduction. 00:17 Cut butter into 8 pieces and set out at room temperature so it can soften while you prepare the potatoes. 00:43 Peel potatoes (if desired) and cut into 1 ½” pieces. Place in a colander or large mesh sieve and rinse under cold water for one minute. 01:42 Place potatoes in a large pot of cool water, ensuring they are covered by at least ½” of water and the pot is no more than ⅔ full. Generously salt the water and turn the stovetop heat to high. Bring to a boil, stirring occasionally. Boil potatoes until tender when pierced with a fork (about 10 minutes, but time can vary). 02:29 While potatoes are cooking, heat milk in a microwave‑safe dish until warm (or heat over medium‑low heat in a small saucepan). 03:00 Drain potatoes well and return to pot. Let them sit in the pot for about 2 minutes, stirring occasionally, to allow the steam to cook off excess water and help keep your potatoes from being watery or grainy. 03:58 Mash potatoes with a masher or use a ricer (recommended) to make them nice and smooth. 05:08 Check that your butter is softened (if not, pop it in the microwave for just a few seconds; it should be room temperature). Scatter the butter pieces over the potatoes and stir until the butter is melted and completely incorporated. 05:58 Drizzle warmed milk over the potatoes and add salt and pepper, stirring until combined. 06:26 If using any add‑ins (I highly recommend the sour cream!), stir them in now until combined. 07:20 Serve warm. The recipe uses 3 lbs of potatoes, ½ cup salted butter, 1 cup whole milk, ½ teaspoon salt, ⅛ teaspoon black pepper, and optional add‑ins such as sour cream, garlic, and parmesan cheese. Whole milk is preferred, but any milk works. A potato ricer gives smoother mashed potatoes, but avoid over‑mixing to prevent gluey texture. Store in an airtight container in the refrigerator for up to 5 days; add a splash of milk when reheating on the stovetop. Freeze by covering tightly and storing for up to 5 months; thaw overnight in the refrigerator or reheat over low heat.