This recipe makes the best, creamiest, fluffiest mashed potatoes. It’s the way my grandmother always made them. The “secret” ingredient to making them taste extra delicious is the onion salt, although you can substitute with plain salt if you prefer
- 4 large russet potatoes
- 1/2 cup whole milk or half-and-half
- Unsalted Butter (to taste)
- Onion salt (to taste)
Peel and cut potatoes into chunks. Cook until soft (test with a knife). Drain the cooked potatoes and place back into the pot. Heat the milk and begin mashing the potatoes with a masher (a fork will work but it’s much easier with a potato masher). Add part of the milk, butter and onion salt and continue to mash. Keep adding milk until the potatoes are the consistency you want. (I do not recommend putting all the milk in at once – you might end up with potato soup instead. Potatoes vary in size so its hard to say exactly how much milk you need each time but 1/2 cup should be about right for 4 large russets).