Who doesn’t love a big pot of mashed potatoes? That rich buttery flavour pairs well with many dishes. The average mashed potato recipe calls for potatoes, milk, butter, plus a pinch of salt & pepper!

Here is a simple mistake that many people have made over the years…

Do not add cold butter and cold milk to the warm mashed potatoes! This drops the food temperature.

Instead try this method, warm the butter and milk in a small saucepan on the stove!

Let’s get started…

Bring a pot of salted water to boiling point. Meanwhile peel and dice (6) large potatoes into 1-inch pieces. People recommend using russet or Yukon gold for mashed potatoes.

Carefully add diced potatoes to the boiling water. Cook potatoes until they are firm and tender. (About 15-20 minutes, you should be able to poke a fork through it)

Meanwhile….

In a small saucepan, warm about ¼ cup of milk and ¼ cup of butter in the same pot. Once the milk/butter mixture is warm and melted down, pour a little bit at a time into the drained potatoes. Mash the potatoes as you go along. Add salt and pepper to taste. To make your mashed potatoes extra smooth and creamy, beat with an electric mixer on low for about 1-2 minutes.

If you want your mashed potatoes to have a garlicy taste, add ¼ tsp of minced garlic to the pot.

Warming the butter and milk before hand is an extra step, but WOW it makes a big difference!