To prep ahead of time, cut up the potatoes and keep them in the water you will be cooking them in, in a pot on the stove. When the rest of the dinner is almost ready, turn on the heat and cook the potatoes. This way they will still be warm and will not need to be reheated to serve.
Hands-on: 25 minutesTotal: 45 minutes
- 3 large russet potatoes (about 3 lbs.)
- 2 tsp. salt, divided
- 4 Tbsp. butter
- ⅓ cup whole milk
- ½ tsp. ground white pepper
- Peel potatoes and cut them into 2-inch uniform pieces.
- Put potato pieces in a pot with 1 teaspoon of the salt and cold water to cover. Turn heat to medium high and bring potatoes and water to a boil. Turn down heat to simmer and cook until the potatoes can be easily pierced with a fork, about 15 minutes.
- Drain potatoes in a colander and let the steam dissipate for 5 minutes. The steam evaporates the excess water, which allows the potatoes to dry out and makes them fluffier when mashed.
- Put cooked potatoes in a bowl and mash with a potato masher or an electric mixer. Add milk and butter, and mix to a creamy consistency. Season with salt and pepper.