For about four side servings, start with 2 lb potatoes, 4 tablespoons butter and about 1/2 cup warm milk, adding more milk to reach the texture you prefer.
Step-by-step method
- Peel potatoes if desired and cut into equal pieces about 1 inch across. Place in a saucepan, cover with cold water and add salt.
- Bring to a boil, lower to a steady simmer and cook until a fork passes through without resistance, often 15–20 minutes. Drain well.
- Return to the warm pan briefly over low heat, shaking gently to let surface moisture evaporate. Do not scorch them.
- Mash by hand or pass through a ricer. Fold in butter, then add warm milk gradually. Avoid a blender or food processor, which can make the texture gluey.
- Taste for salt and pepper, serve hot, and refrigerate leftovers promptly. Reheat to 165°F (74°C), adding a little milk if needed.
For a visual demonstration, the accompanying video features Frank Proto. The written guide above is a separate editorial explanation.
Food safety and storage guidance
Editorial update: October 23, 2026. Updated for clarity, completeness and the corrections noted in the linked sources, where supplied.
