Ingredients
- 2 lb Yukon Gold potatoes 907 g, peeled and cut into evenly sized 1-inch pieces
- 4 tablespoons unsalted butter 56 g
- 3/4 cup whole milk 180 ml, warmed
- 1 teaspoon fine salt About 6 g, divided; adjust to taste
- 1/4 teaspoon ground black pepper
- cold water Enough to cover potatoes by 1 inch; discarded after cooking
Equipment
- Large saucepan or pot
- Peeler, knife and cutting board
- Colander
- Handheld potato masher
- Small saucepan and measuring jug
- Wooden spoon
Instructions
- Peel the potatoes and cut into even 1-inch pieces. Put in a large pot and add cold water to cover by about 1 inch.
- Add half the salt, bring to a boil, then lower to a gentle simmer. Cook for 15 to 20 minutes after the water reaches a simmer, until a knife goes through the center easily.
- Drain well and return the potatoes to the warm pot off the heat for 1 to 2 minutes so surface moisture can evaporate. Warm the milk gently in a small saucepan.
- Mash the potatoes by hand with the butter. Fold in the warm milk gradually until soft and spoonable. Add pepper and the remaining salt as needed. Avoid beating or processing the potatoes. Serve warm.
Nutrition
Serving: 1side serving, one sixth of recipeCalories: 203kcalCarbohydrates: 30gProtein: 4gFat: 9gSodium: 390mgFiber: 2.2g
Video
Notes
Texture: Add milk gradually; potato moisture varies. Avoid a food processor or blender, which can make the potatoes gummy.
Storage: Refrigerate promptly in shallow containers; use within three to four days and reheat to 165°F (74°C).
Nutrition: Estimated per one-sixth of the recipe, using raw potato, milk and butter ingredient values. Salt retained after draining varies, so sodium is approximate.
Cost: Illustrative US$3.80: potatoes US$2.70, butter US$0.65, milk US$0.35 and seasoning US$0.10.
Video: Natashas Kitchen demonstrates a related method. The video uses a larger, richer batch and an electric mixer. This recipe uses less butter proportionally and a hand masher for a gently textured finish, with no herb garnish.
