From Diana Rattray,
Your Guide to Southern Food.
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Easy Fluffy Mashed Potatoes
Use baking potatoes, or Russets, for best texture. Scroll down the page for more mashed potato recipes.

• 2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
• 1/4 cup 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. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.
Mashed potato recipe serves 4 to 6.

More Mashed Potatoes
Basic Mashed Potatoes
Mashed Potato Salad
Make Ahead Duchess Mashed Potatoes
Mashed Potato Doughnuts
Mashed Potatoes and Rutabagas
Mashed Potatoes au Gratin
Garlic Mashed Potatoes
Cheese Mashed Potatoes
Shepherd's Pie with Mashed Potatoes

Side Dish Casseroles
Main Dish Casseroles
Vegetable Dishes