Ingredients
Equipment
Method
- Place Yukon Gold potatoes and 2 teaspoons of salt into a big pot, cover with cold water and bring to a boil.
- Reduce to medium heat and continue to boil for approximately 15 to 17 minutes or until fork tender.
- Heat the milk and butter in a saucepan or in a glass bowl in the microwave until warm and butter is melted.
- Mash the potatoes using a ricer, food mill or potato masher in a bowl until smooth.
- Add the warm butter/milk mixture and 1/2 teaspoon salt and stir to combine.
Notes
- Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.
- Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.
- Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.
- Flavor Variations: Experiment with different herbs and spices like rosemary, thyme, or roasted garlic to customize the flavor to your liking.
- To Reheat: Heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!