(Serves 6)3 lbs (1.4 kg) Yukon Gold potatoes, peeled and quartered
(Russets work too—but Yukon Golds are naturally creamy!)
½ cup (1 stick / 115g) unsalted butter, softened
¾–1 cup (180–240ml) whole milk or half-and-half, warmed
1½ tsp kosher salt (plus more to taste)
¼ tsp white pepper (or black pepper—white keeps it classic)
Optional:
Pinch of garlic powder (for subtle depth)
Extra pat of butter on top befor
Start potatoes in cold water—ensures even cooking.
Warm the milk and butter—prevents “cooling” the hot potatoes (which causes glueiness).
Don’t overmix—use a potato masher or ricer, not a food processor!
Step-by-Step Instructions (Silky, Fluffy, Foolproof)
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