Ingredients

• 3 pounds Yukon gold or Russet potatoes (about 8 medium Yukon gold or 4 medium Russet)
• 4 tablespoons unsalted butter, at room temperature, cut into 4 pieces (plus extra if desired)
• 1 teaspoon salt, divided (plus more to taste)
• ¼ teaspoon pepper, or to taste
• ½ cup whole milk, warmed (plus more as needed)

Instructions

1. Rinse the potatoes under cool water to remove any dirt. Peel them if you prefer, or leave the skins on for added texture.
2. Cut the potatoes into roughly 1-inch chunks. Place them in a pot and cover with cold water. Add ½ teaspoon of the salt.
3. Set the pot over high heat and bring to a boil. Cook the potatoes for 12–15 minutes, until they are very soft when pierced with a fork but still holding their shape. Drain thoroughly in a colander.
4. Return the drained potatoes to the empty hot pot and let them sit for 2–3 minutes. This helps remove excess moisture.
5. Add the butter to the potatoes. Mash everything together using a potato masher until smooth.
6. Mix in the remaining ½ teaspoon salt, the pepper, and half of the warm milk. Stir well, then add the rest of the milk gradually until the texture is as creamy as you like. Taste and adjust seasoning if needed. Serve warm.

• Choosing potatoes: Yukon gold gives creamy texture, Russet gives fluffier mash, or combine both.
• Make ahead: Keep warm up to 2 hours in a slow cooker on warm.
• Reheating oven: Bake at 350°F covered for ~30 minutes with added milk.
• Reheating microwave: Heat in intervals, stirring and adding milk as needed.
• Tip: Add warm milk before serving to restore creaminess.