Ingredients:

  • 2 pounds (900 g) russet potatoes, peeled and cut into chunks
  • 4 tablespoons (60 g) unsalted butter
  • 1/2 cup (120 ml) whole milk, warmed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 1/4 cup (60 g) sour cream or cream cheese for extra creaminess

Instructions:

  1. Place potato chunks in a large pot and cover with cold water. Add salt to the water (about 1 tablespoon) and bring to a boil.
  2. Boil potatoes until fork-tender (approximately 15-20 minutes). Drain the potatoes in a colander and return them to the pot for a few minutes to evaporate any excess moisture.
  3. Use a potato masher or ricer to mash the potatoes until smooth.
  4. Add butter, warmed milk, salt, and pepper to the potatoes. Fold in optional sour cream or cream cheese for added creaminess.
  5. Mix until smooth and creamy, adjusting seasoning and adding more milk if necessary for desired consistency.
  6. Transfer to a serving bowl and garnish with a pat of butter or freshly chopped herbs, if desired.