Mashed Potatoes with Milk and Butter Made Easy

Tips for Creamy Mashed Potatoes

Choose floury potatoes because they break down easily when mashed. Warm the milk before adding it, and incorporate it gradually so you can stop when the potatoes reach your preferred consistency.

Potatoes may be prepared in several ways, including boiling them peeled or in their skins and processing them with either a potato masher or potato ricer. This recipe uses peeled, quartered potatoes and a masher.

Recipe Details

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Total time: 40 minutes
• Servings: 4

Ingredients

• 750 g floury potatoes, peeled and quartered
• 80 g butter
• 100 ml whole milk
• 1/2 teaspoon salt, or to taste
• Freshly grated nutmeg, to taste

Instructions

1. Place the peeled, quartered potatoes in a pot. Add cold salted water until the potatoes are covered by about 1 cm.
2. Bring the water to a boil, then cook the potatoes over medium heat for approximately 20 minutes. Test them with a fork; they should be completely tender.
3. Near the end of the cooking time, warm the milk in a small saucepan or microwave without allowing it to boil.
4. Drain the potatoes thoroughly and return them to the pot.
5. Add the butter, salt and freshly grated nutmeg, if desired.
6. Mash the potatoes while gradually adding the warm milk. Continue until they reach your preferred consistency.
7. Taste, adjust the seasoning and serve warm.