Cook the potatoes: Add potatoes to a large pot and cover with cold water. Bring to a boil and salt generously. Reduce heat to a simmer and cook until potatoes are fork-tender, about 10 minutes. Drain very well.
Release all steam: Place potatoes back in the pot and set over lowest heat for 30-60 seconds, shaking the pot every 5-10 seconds. Allow them to get really dry, but don't burn them! Alternatively, just let them sit in the colander for 2 minutes. Do not cool them any longer than this.
Mash: Add milk, butter, salt, pepper and nutmeg to potatoes in pot. Mash using a potato masher. Add a splash more milk if potatoes seem dry, but be careful: Adding too much milk will turn your creamy mashed potatoes into a gloopy, runny mess!
Serve: Dot with a little additional butter and sprinkle with fresh parsley or chives, if you like. Serve immediately.
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Notes
Ingredient notes
Potatoes: Russet potatoes are definitely a great choice for mashed potatoes, but I actually love Yukon Gold’s for this recipe. If you’re a fan of very fluffy mash, I definitely recommend going for Russet. But I really enjoy the creaminess Yukon Gold potatoes bring to this side dish, so that is usually my choice.
Milk: I fully, fully support whole milk for mashed potatoes. Makes them extra creamy and extra decadent. We do mostly have 2% at home though, so I use that one often with great results, too. Lower fat percentages will yield a less creamy and less flavorful dish.
Butter: I use unsalted butter and then salt the mashed potatoes to taste. If all you have on hand is salted butter, it’s perfectly fine to use! Just make sure you taste the potatoes before adding any additional salt.
Nutmeg: I don’t know if many people add this to their potatoes, but my husband always has and it’s such a nice hint of spice. Goes perfectly with the potatoes! Feel free to omit if you’re too suspicious, we won’t be offended ?
Recipe tips
Best potatoes for mashed potatoes: Definitely use a higher starch variety, Russets or Yukon Golds are the best choice.
Very important: Peel the potatoes before cooking! Otherwise you won’t be able to handle them while they’re still hot. Cook them until soft, but not until they’re starting to dissolve (they will be too wet and turn into a sticky mess no matter what you do to them).
Mash potatoes when hot: Once your potatoes are boiled and drained, you need to steam off any remaining water completely, as they need to be as dry as possible before mashing. But then you need to get right to mashing while they’re hot. If you let them get too cold, they turn out very pasty very fast.
Extra credit tip
For extra credit, use milk that is piping hot. It will be less likely to affect the potato starch, hence reducing the likelihood of gloopy mash. But I’ve never had any concerns when I used cold milk and I’m usually short on time – so I don’t bother. My husband on the other hand would never dare to make mash with cold milk – up to you to decide what you do!