Mashed potatoes are supposed to be super buttery. If they aren’t super buttery, they are just plain, dry, and flavorless. Butter just makes mashed potatoes be….mashed potatoes. If you’re not familiar with mashed potatoes, this recipe probably uses a lot more butter than you think! Don’t skimp though…you need it. All of it. You use that butter. Ya hear me?
These buttery mashed potatoes are just classic. They aren’t stuffed with any fancy seasonings or other flavors. Just buttery classic mashed potatoes. Garlic mashed potatoes are good and all…but sometimes that’s just a lot of garlic during dinner. Especially when the gravy you’re using is packed with flavor! These potatoes will go perfectly with any kind of gravy you want to serve them with. OR, these are delicious without gravy. A lot of times mashed potatoes are super dry, requiring a whole bunch of gravy. But these bad boys, these can be eaten sans gravy if desired and they are just as (if not more!) delicious.
turkey’s best friend.
We all know buttery mashed potatoes belong on the Thanksgiving table. I’m the person who has a bit of turkey+mashed potato+gravy all at once. I know there are some of you who believe in eating them all separate, but for me, mashed potatoes are just part of turkey. If there’s no mashed potatoes with my turkey..I don’t know what to do. Don’t let your turkey be lonely this Thanksgiving. Make some classic mashed potatoes for that turkey of yours.
Buttery Classic Mashed Potatoes
- 8 large Russet Potatoes
- 1 cup Butter
- 1/2 cup Milk
- 1 tsp Salt
- Bring a large pot of water to a boil.
- Peel the potatoes, and cut in half for faster cooking.
- Place the potatoes in the boiling water and boil for 15-25 minutes (depending on size and how many potatoes you are cooking), until fork tender.
- Drain the water from the potatoes.
- Using a potato masher, mash the potatoes with the butter, milk, and salt until it reaches your desired consistency.