Creamy and Fluffy Homemade Mashed Potatoes
Peel and chop 2 pounds of potatoes (russet or Yukon Gold) into evenly sized chunks.
Place the potatoes in a large pot and cover with cold water.
Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are fork-tender.
Drain the potatoes and return them to the pot.
Add 1/2 cup of milk, 4 tablespoons of butter, and salt and pepper to taste.
Mash the potatoes using a potato masher or hand mixer until smooth and creamy.
Adjust the consistency with more milk if needed, and taste for seasoning.
Serve the mashed potatoes hot, garnished with chopped parsley or a dollop of butter, if desired.
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