Homemade mashed potatoes for 4. Only 3 ingredients plus salt and pepper. Stop using packaged instant potatoes and make these instead.
Course: Side Dish, Sides
Keyword: best mashed potatoes, creamy mashed potatoes, homemade mashed potatoes, homemade mashed potatoes with milk, mashed potatoes, mashed potatoes from scratch
4-6 Quart Sauce Pan
8Russett Potatoes, medium
Salt, to taste
Pepper, to taste
Peel potatoes and cut into chunks.
Place cut potatoes in 4 quart pot with 2-4 quarts of water. (Water should cover the potatoes)
Boil 15-20 minutes with the lid on, or until you stick a fork in a potato and it slides through, or slightly breaks the potato. Drain potatoes in colander.
In the same pot, while hot, add the milk and butter. Stir until the butter has melted. May need to turn burner on low until the butter has melted.
Place potatoes back in the pot with the milk and butter. Using a hand mixter, blend until creamy. If you like your potatoes thinner, add a tbsp of milk until you get your desired creaminess. If you like your potatoes chunky, use less milk.
Spoon into a serving bowl, add a pat of butter on top (if desired). Serve.
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