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
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.