buttery-mashed-potatoes

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Buttery Mashed Potatoes

Say goodbye to lumpy or gluey spuds—with our easy recipe, you’ll get the ideal creamy consistency every time.

  • Servings

    4

  • Total Time

    30m

  • Prep Time

    15m

  • Cooking Time

    45m

  • INGREDIENTS

    • 4 pounds Yukon Gold potatoes, peeled and quartered
    • 1 1/2 cups whole milk
    • 3 sage leaves
    • 2 sprigs rosemary
    • 1 1/2 sticks butter, plus more for serving
    • Salt and freshly ground black pepper to taste

  • PREPARATION INSTRUCTIONS

    1. Cook the potatoes—Add potatoes to a large pot and cover with cold water.

    2. Sprinkle generously with salt and bring to a boil over high heat. Reduce heat to medium low, cover pot, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain potatoes and return to pot over low heat. Cook, stirring constantly, for about 1 minute to dry out potatoes. Remove from heat.

    3. Meanwhile, heat the milk—When potatoes are almost done, heat milk and butter in a saucepan over medium heat, along with rosemary and sage. After butter has melted, remove pan from heat and set aside.

    4. Mash the potatoes—Use a potato masher to break up potatoes. Discard herbs from milk mixture. Gradually add milk to potatoes, mashing or stirring with a wooden spoon until smooth and creamy. Stir in salt and pepper to taste. Transfer to serving bowl, top with a few extra pats of butter and serve piping hot.

Make this recipe using our frying pan.

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