One of my all time favorite cookbooks is Magnolia Table by Joanna Gaines. Every recipe I’ve made from her book is fantastic. These mashed potatoes are heavenly. They are so good, in fact, that I was specifically requested to make these for Friendsgiving. They reheat well and are an awesome side to bring to any holiday party this season. You might even consider adding this recipe to your fall/winter rotation!
Super Simple Mashed Potatoes
- Large Pot
- Potato Masher
- Medium Saucepan
- 6 large russet potatoes (about 3 1/2 pounds total), scrubbed
- Kosher salt
- ½ lb salted butter
- ½ cup milk
- 1 tsp freshly ground black pepper
- Peel the potatoes, leaving a little skin on each one for texture, if desired. (Joanna Gaines likes to leave about 5 stripes of skin on each potato). Cut the potatoes into 1½-inch chunks.
- Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
- Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.
- Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well blended but still have a bit of texture.
- Mash in 1 teaspoon salt and the pepper. Serve hot.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
Let me know if you end up making these mashed potatoes! They are so, so good. I’m over here drooling just thinking about them. (By the way, I love this gravy recipe!)