Perfect Creamy Mashed Potatoes

Instructions

1. 1

   Place the potatoes in a large pot and cover them with cold water by 2–3 cm. Salt the water generously.

2. 2

   Bring to a boil, then reduce to a steady simmer. Cook for 15–20 minutes, until the potatoes are completely tender when pierced with a fork.

3. 3

   Meanwhile, warm the butter and milk together in a small saucepan until steaming but not boiling. Warm dairy absorbs smoothly, dear, instead of cooling the potatoes.

4. 4

   Drain the potatoes thoroughly, then return them to the hot pot over low heat for 1–2 minutes. This gently dries them so the mash won’t be watery.

5. 5

   Mash with a potato masher, or press through a ricer for the fluffiest texture. Add the warm butter-and-milk mixture gradually, folding just until creamy.

6. 6

   Season with salt and pepper. Stop mixing as soon as the potatoes are smooth—overworking them makes them gluey.