Ingredients
Equipment
Method
- Prep: Peel the potatoes and chop into 1-inch thick pieces (if you are using Yukon Gold potatoes feel free to leave the skins on; equally delicious!) Place the potatoes into a large pot and cover with cold water until the water is just above the tops of the potatoes.
- Cook: Place the pot on the stove over high heat until the water boils, then reduce the heat to medium and cook for 15 minutes or until the potatoes are tender; drain potatoes. Separately, place butter and milk in a small saucepan over low heat until butter melts.
- Mix: Sprinkle garlic powder (if using), salt and pepper over potatoes. Using a hand mixer or potato masher, slowly pour milk mixture over potatoes and blend or mash until desired consistency is reached; add a bit of extra milk if you prefer a softer consistency.
- Enjoy: Season to taste with additional salt and pepper, and garnish with fresh chives if desired; serve immediately.
Nutrition
Notes
Storage/make ahead: Prepare as written and store mashed potatoes in the fridge for up to four days. To freeze, cool the potatoes completely first and store in an airtight container for up to two months. When reheating on the stove or in the microwave, stir in a little extra milk to soften and refresh them. (Frozen mashed potatoes should be thawed overnight in the fridge before rewarming for best results.)
