Ingredients

• 3 large russet potatoes , peeled and halved lengthwise
• 0.5 cups whole milk
• 0.25 cups butter
• salt and ground black pepper to taste

Instructions

1. 1 Place potatoes in a large pot and cover with cold salted water by about 1 inch. Bring to a boil. Reduce heat to medium-low, cover and simmer until tender and easily pierced with a fork, 20 to 25 minutes.
2. 2 Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat.
3. 3 Mash potatoes with a potato masher twice around the pot, then mash in milk and butter until smooth and fluffy. Season with salt and black; whisk until evenly distributed, about 15 seconds.

Nutrition per serving