Mashed Potatoes Recipe

Peel and Chop Potatoes

Peel the Russet potatoes and chop them into evenly sized chunks, approximately 1-2 inches in size.

Boil Potatoes

Place the chopped potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Drain and Dry Potatoes

Once the potatoes are cooked, drain them in a colander and let them sit for a few minutes to allow excess moisture to evaporate.

Mash Potatoes

Return the drained potatoes to the pot. Using a potato masher or a ricer, mash the potatoes until smooth and creamy.

Add Butter and Cream

Add the unsalted butter, whole milk, and heavy cream to the mashed potatoes. Stir well to combine until the butter is melted and the mixture is creamy.

Season Potatoes

Sprinkle in the garlic powder, black pepper, and additional salt to taste. Mix until everything is well incorporated.