French

Buttery Mashed Potatoes

Russets, warm whole milk, and butter

Prep15 min Cook30 min Serves 10

Ingredients

  • 5 lb russet potatoes じゃがいも weighed before peeling
  • 10 tbsp unsalted butter 無塩バター
  • 1½ cup Whole milk 牛乳 warmed
  • ¼ tsp Salt and black pepper 塩・こしょう to taste

Steps

  1. Prep the potatoes. Peel and cut into roughly 1½-inch chunks. Put them in a pot and cover with cold, salted water.

    Potato じゃがいも

  2. Simmer until tender. Bring to a boil, then simmer for 15–20 minutes, until a fork slides through the largest pieces.

  3. Drain and steam dry. Return the drained potatoes to the warm pot for 1 minute so excess moisture can escape.

    Potato じゃがいも

  4. Mash and season. Mash in the butter, then add 1¼ cups warm milk. Add the remaining milk a little at a time to reach the texture you like. Season with salt and pepper.

    Butter バター Milk 牛乳 Salt 塩 Black pepper こしょう