Grateful Mashed Potatoes are the Thanksgiving side. Other sides might try to budge it from its throne, but there just isn’t anything that can compete. In part, this is because it is so simple: fluffy mashed potatoes mixed with milk and butter to achieve maximum richness and creaminess, a little salt and pepper to taste… and that’s it. No bells or whistles, just a bona fide classic that no one can get enough of! You’ll be grateful you served up Grateful Mashed Potatoes at your next holiday dinner!
Ingredients
- 2 pounds Yukon gold potatoes, peeled and quartered
- 1 teaspoon kosher salt, plus more to taste
- 1/2 cup unsalted butter, cubed
- 6 tablespoons milk
- freshly ground black pepper, to taste
Directions
Step 1 –Place the potatoes into a pot of cold water. There should be enough water to cover the potatoes by about 1 inch.
Step 2 –Add 1 teaspoon of the salt to the water.
Step 3 –Bring the potatoes to a boil.
Step 4 –Lower the heat to low and cover the pot with a lid.
Step 5 –Simmer the potatoes until cooked through and soft when pierced with a sharp knife, about 15 minutes.
Step 6 –Drain the potatoes in a colander.
Step 7 –Into the now empty pot used to boil the potatoes, add the butter and the milk and heat over low heat.
Step 8 –Melt the butter into the milk, then turn off the heat.
Step 9 –Return the potatoes to the pot and mash them into the butter mixture.
Step 10 –Whip the mashed potatoes lightly with a wooden spoon.
Step 11 –Season the potatoes to taste with the salt and the pepper.
Step 12 –Serve.