"This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free."


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  • 3 large russet potatoes, peeled and cut in half lengthwise
  • 1/4 cup butter
  • 1/2 cup whole milk
  • salt and ground black pepper to taste
  • Directions

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  • Cook
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    1. Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
    2. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.


    • Partner Tip
    • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

    Nutrition Facts

    Per Serving: 333 calories;12.7 g fat;49.7 g carbohydrates;6.7 g protein;34 mg cholesterol;30 mg sodium.Full nutrition
    Source: Read Full Article