Ingredients
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1 pound Yukon Gold potatoes, peeled and halved
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1/3 cup whole milk
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2 tablespoons butter
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2 ½ teaspoons salt, divided
(Double or triple ingredients as needed for larger servings.)
Instructions
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Boil the Potatoes
Place potatoes and 2 teaspoons salt in a large pot. Cover with cold water and bring to a boil. -
Cook Until Tender
Reduce heat to medium and boil for 15–17 minutes, or until potatoes are fork-tender. -
Warm the Milk & Butter
Heat milk and butter in a saucepan or microwave-safe bowl until warm and butter is fully melted. -
Mash the Potatoes
Drain potatoes and mash using a potato ricer, food mill, or potato masher until smooth. -
Combine
Add the warm milk-butter mixture and remaining ½ teaspoon salt. Stir gently until combined and creamy.
Notes
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Warm the Milk – Adding warm milk keeps the potatoes fluffy and prevents cooling.
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Use a Potato Ricer – Produces the smoothest, lump-free texture.
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Don’t Overmix – Overworking potatoes makes them gummy. Mix just until combined.
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Flavor Variations – Try rosemary, thyme, chives, or roasted garlic for added depth.
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Reheating Tip – Warm a little milk on the stove, then stir in leftover potatoes to restore creaminess.
