Start by placing the peeled and quartered Russet Potatoes in a large pot. Fill the pot with cool water until it covers the potatoes completely. To enhance their flavor, add 3/4 tsp of the salt. This is the first step towards ensuring your potatoes are seasoned well.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat slightly and continue cooking the potatoes. You’ll want to check them after about 15 minutes. They should be fork-tender, which means a fork should easily pierce through without resistance.
After the potatoes are cooked, drain them in a strainer. Give them a few minutes to sit and release excess water—this is a key step in achieving fluffy mashed potatoes!
Return the drained potatoes to the hot pot. Let them sit for another few minutes to dry out. The heat from the pot will help in removing any remaining moisture.
Add the melted butter and warm whole milk to the potatoes. This combination is what makes the mash creamy and rich. Grab a potato masher and start mashing the potatoes until the butter and milk are fully absorbed.
Be careful not to over-mash! If you mix them too much, the potatoes can become gummy, which is not the texture we want. Aim for a smooth yet slightly chunky consistency.
Season the mashed potatoes with the remaining salt, garlic powder, and black pepper. Stir gently to incorporate the seasonings. At this point, it’s a great idea to taste and adjust the seasoning as per your preference.
For a lovely presentation, consider topping your mashed potatoes with a little extra melted butter and freshly chopped parsley. It brings color and an appetizing look to your dish!
