There are many different kinds of potatoes out there: red, yellow, russet, white. How do you choose??? I honestly was never sure why, but I always used Russet potatoes for my mashed potatoes, they were always the cheapest and who doesn’t like saving a penny. But I like to provide real reasons for my choices here (not just because I said so) and looked up what the internet had to say on potatoes. Tip: Good Housekeeping lays out what potatoes to use and once reading up a little I had an of course moment “Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavor-packed mash. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded "potato paste."
6 Russet Potatoes
4 Tbsp butter
1 C Whole Milk
Salt and Pepper to Taste
1 Tsp Garlic Powder or More to Taste
Servings: 6 First wash, peel, and cut potatoes into even cubes, I did this step a few days ahead of time because I knew I was going to be pressed for time. If I didn’t want to be running around like a maniac I needed to embrace prepping!
If you throw in large pieces with smaller ones you have a greater chance of lumps since they did not cook and therefore soften evenly. Place potatoes in a pot and cover with generously salted water (the salt helps to drive out some of that starch), cover with lid and place over medium-high heat. Bring water to a boil and cook until the point of a knife can easily slide through. Once tender empty the pot of water and return to a solid surface it is MASHING TIME! A little tip we used in my family kitchen was to heat up your milk beforehand, cold milk to hot potatoes may do some not great things to your milk and eases up the blending process (at least that is what my Mom told me). If you have a microwave pop a cup of milk in a microwave safe container and heat it for about one minute. If you don’t have one (I don’t) leave a cup of milk sitting on your counter while your potatoes are cooking.
Pop butter and milk into the pot and begin mashing, about halfway through add in your perfect amount of salt and pepper and your garlic powder. If your potatoes are still dry add more butter until it begins to have our desired creamy texture. When my potatoes are giving a little trouble I mix for a quick minute with my hand mixer, just be sure not to overwork your potatoes because they will become gooey instead of fluffy.
Leave the lid on until time to serve, plate into a deep bowl and enjoy! Don't forget the gravy!