Everyday Mashed Potatoes
You can make mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- Coarse salt and ground pepper
- 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
- 1 to 1 1/4 cups milk, warmed
In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and return to pot; mash with a fork or potato masher until potatoes reach desired texture.
Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually stir in 1 cup milk, adding up to cup more if needed. Season potatoes with salt and pepper.