Ingredients
Scale
- 4 pounds of potatoes (Russet, Yukon Gold, and red potatoes), peeled and washed
- 12 tablespoons (3/4 cup) salted butter
- 1/4 cup milk (or more, depending on desired consistency)
- 1/4 cup reserved potato boiling water (or more, if needed)
- 1 teaspoon ground pepper
- Herbs or Merquén (for garnish)
- Salt, to taste
- Optional: 1–2 minced garlic cloves (for added flavor)
Instructions
- Boil the potatoes:
Fill a large pot with water and bring it to a boil. Add a generous pinch of salt, then add the peeled and washed potatoes. Boil for about 20 minutes, or until they are tender and easily pierced with a fork. - Reserve some water:
Carefully remove the potatoes from the pot and set them aside. Reserve 1/4 cup of the potato boiling water. - Mash the potatoes:
Using a potato masher or hand mixer, mash the potatoes with butter, a little milk, and some of the reserved water. Adjust the milk and water until you reach your desired creamy consistency. - Season:
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh herbs or a sprinkle of Merquén for an added layer of flavor. - Optional flavor:
For an extra kick, stir in 1 or 2 minced garlic cloves while mashing for a subtle but delicious depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes