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. 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.
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