Ingredients
Equipment
Method
- Cut ½ cup salted butter into 8 pieces and set it out at room temperature to soften while preparing the potatoes.
- Peel potatoes if desired and cut into 1 ½ inch (4 cm) chunks. Rinse them under cold water for 1 minute in a colander.
- Place potatoes in a large pot with cool water or chicken broth, ensuring potatoes are covered by at least ½ inch liquid and pot is no more than ⅔ full. Generously salt the water and bring to a boil over high heat, stirring occasionally.
- While potatoes cook, gently warm 1 cup whole milk or half and half in a microwave-safe dish or small saucepan over medium-low heat.
- Boil potatoes until tender and easily pierced with a fork, about 10 minutes.
- Drain potatoes thoroughly and return them to the pot. Let them sit for about 2 minutes, stirring occasionally to let steam evaporate excess moisture, preventing watery or grainy texture.
- Use a potato masher or ricer to mash the potatoes until smooth and creamy.
- Ensure butter is softened; if not, soften briefly in microwave. Scatter butter pieces over mashed potatoes and stir until fully melted and incorporated.
- Slowly drizzle warm milk over potatoes, add salt and pepper, and stir to combine.
- If using, stir in sour cream and shredded parmesan cheese until fully combined for extra richness and flavor.
- Serve mashed potatoes warm as a comforting side dish.
Nutrition
Notes
Whole milk is standard, but half and half yields a richer, creamier texture. Plant-based milks can be used as an alternative. Water works well, but boiling potatoes in chicken broth adds a savory depth and richness. Sour cream and parmesan cheese boost flavor and creaminess; cheddar cheese can substitute parmesan for variation. Keep mashed potatoes in an airtight container in the fridge for up to 3 days. Warm on stovetop over low heat with a splash of milk, stirring to restore creamy texture; add butter before serving if desired. Cool completely, freeze up to 5 months. Thaw overnight in fridge then reheat gently with milk or cream.