Easy Fluffy Mashed Potatoes
Use baking potatoes, or Russets, for best texture in these mashed potatoes.
- 2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
- 1/4 cup warmed milk or half-and-half, or more to taste
- 1/4 cup butter
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
Drain potatoes thoroughly. Transfer to a large bowl and break up or put through a potato ricer. Add the remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.
Recipe serves 4 to 6.