Ingredients
Units
Scale
- 5 pounds potatoes, peeled
- Cold water, for boiling
- 1/2 to 3/4 cup milk, warmed slightly
- 4 tablespoons butter
- Salt and pepper, to taste
Instructions
- Peel the potatoes and cut them into even chunks.
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook 15 to 20 minutes, until fork tender.
- Drain the potatoes in a colander and let them sit for a minute.
- Working in batches, press the warm potatoes through a potato ricer into a large bowl.
- Stir the butter into the warm riced potatoes until melted.
- Add the milk a quarter cup at a time, stirring gently, until the potatoes reach your desired creaminess.
- Season with salt and pepper and stir two or three times to combine.
Notes
- Starting with cold water helps the potatoes cook evenly all the way through.
- Avoid a food processor or stand mixer, overworking the starch makes mashed potatoes gluey.
- Keep warm in a 200-degree oven, covered, for up to 2 hours before serving.
- Leftovers keep in the fridge for up to 4 days and reheat well with a splash of milk.
- Cook Time: 15
- Category: Side Dish
- Method: Boiling
- Cuisine: American
