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Southern Mashed Potatoes

Southern mashed potatoes are boiled until fork-tender, then mashed with warm butter and milk for a creamy, smooth texture. A touch of black pepper and divided kosher salt brings out the flavor of russet potatoes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 3 qt water cold, or enough to cover the potatoes by 1 inch
  • 1 tbsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk
  • 0.5 tsp ground black pepper

Method
 

  1. Put the potatoes in a 6-quart pot.
  2. Add the cold water and 2 teaspoons of the kosher salt.
  3. Bring to a boil over high heat.
  4. Reduce the heat to maintain a simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  5. Drain the potatoes well.
  6. Return them to the warm pot.
  7. Let them steam for 1 minute.
  8. Mash until no large lumps remain.
  9. Warm the butter and milk in a small saucepan over low heat until the butter melts and the milk is warm, about 2 to 3 minutes; do not let it boil.
  10. Pour the warm butter mixture into the potatoes.
  11. Mash until creamy.
  12. Stir in the remaining 1 teaspoon kosher salt and the black pepper.
  13. Serve warm.

Notes

For the smoothest texture, mash the potatoes while they are hot and add the warm butter mixture. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture can become grainy. For a dairy-free variation, use plant-based butter and unsweetened plant milk.