Ingredients
Equipment
Method
Preparation Steps
- Begin by selecting 2-3 large russet potatoes. Rinse them under cold water to remove any dirt. Use a peeler or a sharp knife to remove the skins if desired.
- Chop the potatoes into evenly sized cubes, about 1 to 2 inches thick. This ensures they cook uniformly.
- In a large pot, fill with water and add a pinch of salt. Place the potato cubes into the pot and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 15-20 minutes or until fork-tender.
- Carefully drain the potatoes in a colander and let them sit for a few minutes to release excess steam.
- For mashed potatoes, return the drained potatoes to the pot. Add in 2-4 tablespoons of unsalted butter, ½ cup of milk, and season with salt and pepper to taste. Use a potato masher or hand mixer to achieve your desired consistency.
- Serve the mashed potatoes warm, or if you prefer baked potatoes, preheat your oven to 425°F (220°C). Poke holes in the skin with a fork, rub with olive oil, and season with salt. Bake for 45-60 minutes until the skin is crispy and the inside is fluffy.
Notes
- Store potatoes in a cool, dark place for freshness.
- Avoid refrigeration to prevent texture changes.
- Inspect stored potatoes regularly for spoilage.