Description
Classic Grandma’s Mashed Potatoes recipe featuring creamy, buttery mashed russet potatoes with whole milk and kosher salt. Perfectly cooked on the stovetop and mashed to a smooth, comforting texture, ideal for family dinners and holiday meals.
Ingredients
Potatoes
- 5 lbs russet potatoes
Additional Ingredients
- 1 ½ cups whole milk (kept warm)
- 8 tbsp (1 stick) unsalted butter (room temperature)
- 1 tbsp kosher salt
Instructions
- Prepare Potatoes: Wash and peel the russet potatoes thoroughly, removing any eyes or blemishes. Rinse them under cold water, then slice each potato into quarters lengthwise to ensure even cooking.
- Boil Potatoes: Place the sliced potatoes in an 8-quart stockpot and add about two inches of water along with 1 tablespoon of kosher salt. Bring the water to a boil over high heat, then reduce the heat to a simmer and cover the pot. Allow the potatoes to cook until tender and easily pierced with a fork, approximately 20-25 minutes.
- Drain and Steam Off: Once cooked, remove the pot from the heat and carefully drain the potatoes. Reserve the potato cooking water for potential later use (such as thinning mashed potatoes). Transfer the drained potatoes into a large bowl and let sit for 2 minutes to allow excess steam to evaporate, which will help avoid watery mashed potatoes.
- Mash Potatoes: Using an electric hand mixer or a traditional potato masher, mash the potatoes thoroughly until smooth. Gradually add the warm whole milk while mixing, alternating with pieces of the room-temperature butter. Continue mixing until the potatoes achieve a creamy, lump-free consistency.
- Season and Serve: Taste the mashed potatoes and adjust the salt and pepper seasoning according to your preference. Serve the mashed potatoes immediately, as they tend to firm up when left to sit.
Notes
- Keeping the milk warm before adding helps maintain the temperature of the mashed potatoes and improves texture.
- Reserving potato cooking water allows thinning mashed potatoes without diluting flavor.
- For fluffier mashed potatoes, use an electric hand mixer instead of mashing by hand.
- Serve immediately for best texture; reheat gently if needed later.