Classic mashed potatoes: a delicious, creamy side dish for any piece of meat or fish.
4lbsuncooked gold potatoes, 8 large
1cupunsalted butter, 2 sticks/8 oz (salted ok too, but add less salt)
2teaspoonssalt – or to taste
water to cook potatoes in
Peel and wash 4 lbs gold potatoes. Cut potatoes into quarters, so these are similar in size and put them into a pot. Sprinkle with 1 tsp fine salt and add cold water, just enough to cover the potatoes. Cover pot with lid, bring the water to boil and cook for 15-20 minutes on low heat (3-4) until tender (you can insert dull knife to check if it goes in smoothly).
Remove cooked potatoes from heat and drain well, by holding pot with pot holders on both sides and at the same time press lid with your thumbs leaving about 1/2" inch opening for water to come out. Flip the pot upside down until all the water comes out.
Mash the potatoes with potato masher until smooth. Melt 8 oz unsalted butter in microwave and microwave 1 cup 2% milk for 1 minute until hot, but not boiling. Add the melted butter into pot with mashed potatoes and mash it again until it absorbs butter. Then add in hot milk and continue mashing until it’s all smooth and all milk is absorbed. Lastly, season with addition 1 tsp of salt or to taste. Serve hot or wrap pot with ready mashed potatoes in coats or towels to keep it warm until ready to serve. Enjoy!!