These creamy and fluffy Mashed Potatoes are simple and easy to make with outstanding results each time!
Total Time:40 minutes
Yield:8 servings 1x
4 lbs. Russet Potatoes, peeled and quartered
1 1/2 tsp salt, divided
6 tbsp. salted butter, melted
1 1/2 cups whole milk, heated till warm
1 tsp garlic powder
1/4 tsp black pepper
Place peeled and quartered (make sure they’re all about the same size) potatoes in a pot and fill with cool water till it reaches the top of the potatoes. Add 3/4 tsp salt and bring pot to a boil.
Cook potatoes just until they’re fork tender, should take about 15 minutes once it reaches a boil. Drain the potatoes in a strainer for a few minutes to really remove water, then add back to the hot pot and let sit for another few minutes to get all the moisture out.
To the potatoes add the melted butter and warm milk. Use a potato masher to mash the potatoes until the milk and butter have been absorbed and potatoes are creamy. *Don’t mash or mix too long or they can turn gummy in texture.
Season with the remaining salt, garlic powder and black pepper and stir. Taste and add more seasonings if desired.
For a pretty presentation, top with melted butter and freshly chopped parsley!