When I think of perfect mashed potatoes, I think about the Thanksgiving episode on Friends, and all of the potatoes that Monica had to make for Friendsgiving! “Perfect” mashed potatoes, might mean something different to everyone, and this recipe is what it means to me.
I like my mashed potatoes light, well seasoned, and super buttery. I usually don’t add cream, (like in this recipe,) but if you want to substitute cream for the milk in this recipe, it can totally work. But try it this way first. With all of the extra flavor from the bullion and chicken broth, you are not going to miss the cream!
perfect mashed potatoes
- 5 lbs russet potatoes
- kosher salt
- 2 bullion cubes
- 6 T butter at room temperature
- 2 T kosher salt
- 1/3 cup milk plus more if needed, at room temperature
- 1/2 - 1 cup chicken broth
Peel potatoes and dice into chunks. Place potatoes in a pot with salt and the bullion cubes. Fill the pot with cold water to where the potatoes are covered by about one inch of water. Turn stove on high until water is boiling. Cook potatoes until fork tender.
Once potatoes are cooled, drain and return potatoes to the pot. Add butter, salt, milk, and chicken broth. With a hand mixer or potato masher, beat potatoes / mash until ingredients are fully combined and mashed.