How To Make the Most Buttery Mashed Potatoes
Learn the technique to achieve velvety and buttery mashed potatoes by adding butter before milk.
Ingredients
- russet potatoes (1361 grams)
- butter (454 grams)
- milk (240 milliliters)
Instructions
- Peel and chop the russet potatoes into even-sized pieces.
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add cubed butter to the hot potatoes and allow it to coat the potatoes while they are still hot.
- Once the butter has melted and mixed nicely, slowly add hot milk, stirring until desired consistency is reached.
- Season with salt to taste before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 400
- fat: 20 g
- sats: 12 g
- carbs: 50 g
- fibre: 3 g
- protein: 5 g
- salt: 0.5 g