Mashed Potatoes

Ingredients

3 large russet potatoes, peeled and cut in half lengthwise
½ cup whole milk
¼ cup butter
salt and ground black pepper to taste

Directions

Place potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes.

Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat.

Mash potatoes with a potato masher twice around the pot, then add milk and butter. Continue to mash until smooth and fluffy. Whisk in salt and black pepper until evenly distributed, about 15 seconds.

AND: For tang, melt in cream cheese, sour cream, or buttermilk. For extra flavor, warm garlic or woody herbs, like rosemary and thyme, into the milk mixture.

AFTER mashing potatoes with potato masher, add these, warmed to room temp:

Do NOT over mix. Use a whisk.