There's something better than mashed potatoes, and that something is buttery mashed potatoes. Recipe creator Ting Dalton really likes this perfectly salty side dish.
Ingredient
– 2 pounds floury white potatoes (Yukon or russets), peeled and cubed– 1 ½ tablespoons salt, divided– ½ cup milk, heated– 4 tablespoons unsalted butter, cut into cubes
Direction
Cover potatoes and 1 tablespoon of salt in a large saucepan with water. Bring water to boil.
1
Put the potatoes in water and boil them for 10 minutes. When you poke a piece, it should come out soft.
2
Be careful not to boil them too long. Use a strainer to drain the potatoes, then set them aside for a while.
3
Put the potatoes back in the pot. Put in the hot milk, butter, and the rest of the salt.
4
Mash the potatoes with a potato masher or fork. You can stir everything together with a spoon if you want to.
5
Mash the potatoes until they are smooth, the butter and milk are mixed in, and there are no more lumps.
6
You can serve the mashed potatoes with more butter or chopped herbs like thyme, parsley, or chives.