How to Make the Best Mashed Potatoes with Tips Reheating and Freezing
Creamy mashed potatoes that taste so amazing they could be celebrated as their own holiday.
Ingredients
- 5 lb Russett or Yukon Gold Potatoes
- 2 teaspoons salt I prefer the taste of coarse kosher salt
- 1 cup heavy cream or milk add more if needed
- 8 tablespoons butter
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
Instructions
- Wash all the dirt off the potatoes, and peel them. Placing them in cold water until they are all peeled.
- Cut potatoes into even chunks, so they cook at the same time.
- Place them in a pot and cover the potatoes with cold water, and add salt.
- Bring to a simmer and cook until very tender.
- Testing them with a knife, they will slide right off the knife with no resistance.
- Drain well so there is no extra water.
- Add warmed butter, then add warm milk or cream. (Cold milk/butter will make mashed potatoes gummy)
- Season with salt and pepper.
- Keep warm until served.