Homemade mashed potatoes prepared using Russet potatoes make for a light, fluffy and creamy side dish.
Ingredients
8cups(1.9L)water
1 ½teaspoons(12g)kosher salt, divided
2pounds(908g)russet potatoes
2tablespoons(30g)unsalted butter, cut into 2 slices, room temperature
½cup(120ml)whole milk
black pepper, for seasoning
1tablespoon(4g)chopped chives
Instructions
Boil the Water - In a large pot, add 8 cups of water and heat over high heat until warm. Add 1 teaspoon salt, stir to dissolve, then bring to a boil. Meanwhile, prepare the potatoes.
Peel and Dice Potatoes - Peel the potatoes and cut into 1-inch pieces. Add to a colander and rinse under cool water to remove excess starches until the water runs clear, about 1 minute.
Cook the Potatoes - Drain and add to the boiling water. Cook until the potatoes are fork-tender, about 15 minutes.
Rinse the Potatoes - Drain the potatoes in a colander and rinse with hot water for about 30 seconds to remove any residual starches.
Mash the Potatoes - Set a food mill, ricer, or fine mesh strainer over the pot used to cook the potatoes. This helps to keep them warm. Working in batches, press the potatoes through into the pot. If using a strainer, use the back of a spoon.
Add the Butter - Add butter and gently fold into the potatoes.
Heat the Milk - Microwave the milk for 30 to 45 seconds until warmed to about 120ºF (49ºC). Add ½ teaspoon of salt to the milk, and whisk to dissolve.
Fold in the Milk - Gradually fold the milk into the potatoes in three additions, allowing it to absorb before adding more. Season with salt and pepper to taste.
To Serve - If needed, rewarm the potatoes over medium heat, stirring occasionally. Garnish the mashed potatoes with black pepper and chives.
Notes
Make it Dairy-Free: Substitute butter for olive oil, dairy-free butter, or margarine. Use non-dairy milk like cashew, almond, or oat milk. The flavor will differ slightly and may not be as creamy.
Storing: Cool the potatoes, transfer them to an airtight container, and refrigerate for up to 3 days. They can also be frozen in a resealable plastic bag for about one month.
Reheating: Warm on the stovetop over medium-low heat. Cover and reheat in the microwave on high power in 30-second intervals, stirring in between, until warmed. Frozen potatoes can be defrosted overnight, then reheated or rewarmed when frozen.