Creamy Mashed Potatoes

For the Potatoes

• 3 pounds Russet potatoes, peeled and quartered
• 1 cup whole milk, warmed
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Optional Additions

• 1/4 cup heavy cream
• 2 cloves garlic, minced and sautéed
• 1/4 cup grated Parmesan cheese

Cook the Potatoes

1. Place the peeled and quartered potatoes in a large pot.
2. Cover with cold water by about 1 inch.
3. Add a generous pinch of salt to the water.
4. Bring to a boil over high heat, then reduce heat to medium and simmer.
5. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Mash the Potatoes

1. Drain the potatoes thoroughly in a colander.
2. Return the drained potatoes to the hot, dry pot.
3. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
4. Mash the potatoes using a potato masher or ricer until smooth.
5. Gradually add the warmed milk, mixing until just combined.
6. Add the softened butter and mix until fully incorporated and creamy.
7. Season with salt and pepper to taste.

Finish and Serve

1. If using, stir in heavy cream, sautéed garlic, or Parmesan cheese.
2. Serve immediately.