Mashed Potatoes
Creamy, buttery mashed potatoes made with warmed milk and softened butter folded in gently - cold dairy shocks the hot potatoes, and overmixing turns the starch gluey, so warming the milk and mixing gently is what keeps them silky instead of gummy.
⏱ 35 min🍽 6 servings
dinnervegetarianquick
Ingredients
- •5 potatoes, peeled and cubed (Yukon Gold or Russet)
- •1/2 cup butter, softened
- •1/2 cup milk, warmed
- •Salt to taste
Steps
- 1.Boil the potatoes in salted water until fork-tender, about 20 minutes.
- 2.Meanwhile, warm the milk gently in a small saucepan or the microwave - cold milk shocks the hot potatoes and cools them down.
- 3.Drain and return to the pot, then pass through a ricer or mash by hand.
- 4.Fold in the softened butter and warmed milk until smooth and creamy, mixing gently - overmixing activates the starch and turns the potatoes gluey.
- 5.Season with salt before serving.