Ingredients
Scale
- 5 lbs Russet potatoes (usually $3.00 – $5.00)
- 1/2 cup salted butter (approx. $1.25)
- 1.5 cups whole milk or 2% milk (approx. $0.75)
- 2 teaspoons salt (pantry staple)
- 1 teaspoon black pepper (pantry staple)
- 1 teaspoon garlic powder (pantry staple)
- Optional: Dried parsley for garnish
Instructions
- Start by washing the Russet potatoes thoroughly under cold water to remove any dirt. Use a vegetable peeler to remove the skins, though you can leave some skin on if you prefer a rustic texture. Chop the potatoes into uniform 1-inch cubes. Cutting them into equal sizes ensures they all cook at the same rate, preventing some pieces from becoming mushy while others remain hard. Place the cubed potatoes into a large stockpot.
- Cover the potatoes with cold water until they are submerged by at least an inch. Add a generous pinch of salt to the water to season the potatoes from the inside out. Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat slightly to a simmer and cook for 15 to 20 minutes. You will know they are done when a fork easily pierces the potato and slides out without resistance. Drain the potatoes thoroughly in a colander and let them sit for one minute to allow excess steam to escape.
- While the potatoes are still hot, return them to the pot. Use a potato masher to break them down until no large chunks remain. In a small microwave-safe bowl, heat the milk and butter together until the butter melts and the milk is warm. Gradually pour the warm milk mixture into the potatoes while stirring with a large spoon or a hand mixer on low speed. Add the salt, pepper, and garlic powder. Continue mixing until the potatoes are creamy and light. Be careful not to over-mix, or they may become gummy.
- Transfer the mashed potatoes to a large serving bowl. Use the back of a spoon to create decorative swirls on the surface. If you have an extra pat of butter, place it in the center to melt over the top. Sprinkle with a little dried parsley or extra black pepper for a professional look. Serve immediately while hot, alongside your favorite Thanksgiving gravy.
- Cook Time: 35 minutes