Instructions
1. Prepare the potatoes
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Peel the potatoes if desired, or leave skins on for a rustic texture.
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Cut into evenly sized chunks (about 2 inches) for even cooking.
2. Cook the potatoes in milk (not water)
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Place potatoes in a wide saucepan or Dutch oven.
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Pour in enough milk to just cover the potatoes.
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Add salt and optional garlic.
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Bring to a gentle simmer over medium heat (do not boil aggressively).
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Cook uncovered for 20–25 minutes, stirring occasionally, until potatoes are very tender and the milk has reduced slightly.
3. Mash directly in the pot
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Remove garlic if used.
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Mash the potatoes directly in the milk using a masher or ricer.
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Add butter and mash until incorporated.
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Adjust consistency with a splash of warm milk or cream if needed.
4. Season and enrich
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Add black pepper and adjust salt.
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Fold in any optional ingredients (sour cream, cheese, chives).
5. Serve
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Serve hot with extra butter or herbs on top.
Why This Method Works Better
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No flavor loss: Potatoes don’t leach starch and taste into water.
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Creamier texture: Starch + milk = natural silkiness.
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Richer flavor: Potatoes absorb dairy as they cook.
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Less work: No draining, no reheating, fewer steps.
Pro Tips
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Don’t overboil: Gentle simmering prevents scorching and gluey potatoes.
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Use Yukon Golds: They’re naturally buttery and mash beautifully.
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Avoid food processors: They overwork starch and turn potatoes gummy.
