- 4 large Idaho potatoes, washed (2 1/2 to 3 pounds)
- 3 teaspoons salt
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup whole milk
- 1/4 teaspoon ground black pepper
- Fill a medium, heavy saucepan halfway with cold water and set aside.
- Peel the potatoes. Cut one potato in half lengthwise. Place the potato half, flat side down, on the cutting board and cut each half into quarters lengthwise, so you get 4 long pieces. Holding these 4 pieces together with one hand, cut them crosswise into 1-inch cubes.
- Place the potato cubes into the saucepan as they are cut, taking care to cover them with cold wateróthis prevents discoloration. Repeat with the remaining potatoes.
- Once all the potatoes have been added to the pot, make sure they are covered by at least 1 inch of water. Add 2 teaspoons of the salt.
- Bring the potatoes to a boil over high heat.
- Reduce the heat to medium-high and continue to boil gently until the potatoes are fork-tender, about 10 minutes.
- Carefully carry the saucepan to the sink with oven mitts or pot holders. Drain in a colander set in the sink, being careful to pour away from you.
- Return the potatoes to the same saucepan and place it over medium heat for 1 minute.
- Reduce the heat to medium-low and add the butter, milk, the remaining 1 teaspoon of salt, and the pepper, and mash the mixture with a potato masher or whisk until light and fluffy.
- Serve immediately.
- The potatoes need to be mashed on the stove over medium-low heatóbe sure to get a grown-up to help you!
- To make your mashed potatoes extra delicious try adding any of these: 1/2 cup sour cream, Baby Bam to taste, 1/2 cup chopped green onions, 1/4 cup crumbled crispy bacon, 1/2 to 1 cup grated Cheddar cheese.