2poundsyukon gold potatoes, peeled and sliced thick
6 to 8 tablespoonsbutter, room temperature
¾cup whole milk or half and half, hot
Salt and pepper to taste
Instructions
Add peeled and sliced potatoes into a medium saucepan.
Add water, 1 teapoon salt & bring to a boil, cook uncovered for 15 to 20 minutes or until fork-tender. Drain well and add it back to the pot.
Add butter, salt and pepper to the potatoes and begin mashing. Pour in heated milk or half and half, a little at a time, while using a potato masher to reach the desired consistency.Tip: Hot liquid helps to maintain the overall temperature, ensures that the liquid is absorbed more readily, and helps to break down the starch molecules in the potatoes, resulting in a more velvety consistency.
Check for seasoning and serve hot!
Video
Notes
Toss in one or two garlic cloves along with the potatoes if desired.Use softened or room temperature, which melts into the hot potatoes immediately.Reduce butter to make it lighter when serving on a weeknight.