You've Been Making Mashed Potatoes Wrong (Until Now)

By Sugar Spun Run · 40 min

Ingredients

Instructions

1. Cut the butter into 8 pieces and leave at room temperature to soften.
2. Peel the potatoes if you like and cut into 1 1/2-inch (4 cm) pieces. Rinse in a colander under cold water for one minute.
3. Put the potatoes in a large pot with cold water or chicken broth, covering them by at least 1/2 inch and filling the pot no more than two-thirds full. Salt the water generously, bring to a boil over high heat, stirring now and then.
4. While the potatoes cook, warm the milk in a microwave-safe dish or in a small pan over medium-low heat.
5. Boil the potatoes until a fork pierces them easily, about 10 minutes.
6. Drain well and return to the pot. Let them sit for about 2 minutes, stirring now and then, to let steam evaporate.
7. Mash the potatoes with a masher or ricer until smooth.
8. Scatter the softened butter over the potatoes and stir until fully melted and combined.
9. Drizzle in the warm milk, add salt and pepper, and stir until combined.
10. Stir in any add-ins, such as the sour cream, until combined. Serve warm.

Summarized from Sugar Spun Run's video. Watch it for the details.

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