- 4.5 lbs. of your favorite potato (russet, Yukon, Yukon gold, or red) – washed, peeled, and quartered to be boiled (About 9 medium-to-large potatoes)
- ½ cup salted butter, to be melted (Can use ¼ cup if less butter preferred)
- 1 cup whole milk, to be heated until just steaming
- Salt, to your liking
Place peeled and quartered potatoes in a pot of cold, salted water. Bring to a boil, uncovered, for about 15 minutes or until potatoes are fork-tender. Drain well. Heat milk in a small pot on the stovetop until just steaming. In another small pot on the stovetop, melt the butter. Add the potatoes to your mixer (or use a hand beater). Begin to whip the potatoes and slowly alternate, adding in the hot milk and butter. When desired creamy consistency is reached, stop mixing. Taste to see if additional salt is needed. Adjust seasoning and serve piping hot.
For chunkier potatoes: Optional to leave the potato skins on. Reduce amounts of milk and butter—mash potatoes with a hand masher to desired consistency.
For healthier potatoes: Substitute milk and butter with low-salt and low-fat chicken stock or with low-fat sour cream or Greek yogurt.
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