Ingredients
- Two pounds of Yukon Gold or Russet potatoes, peeled into uniform chunks
- Six tablespoons of unsalted butter or your favorite plant-based spread
- One tablespoon of coarse salt for the boiling water
- Freshly ground black pepper, to taste
- Optional flavor boosters:
- Two to three garlic cloves, peeled but left whole
- A sprig of fresh rosemary or thyme
- A dash of smoked paprika or grated nutmeg
- A tablespoon of extra-virgin olive oil for dairy-free richness
Instructions
- Place the potato chunks into a large saucepan or Dutch oven.
- Add enough cold water to cover the pieces by about an inch, then stir in one tablespoon of salt.
- If you love garlic-infused mash, tuck the peeled cloves into the water. Alternatively, add a sprig of fresh rosemary or thyme to steep gentle herbal notes.
- Bring everything to a rolling boil, then reduce heat to maintain a gentle simmer.
- Cook until the potatoes are fork-tender—about 15 to 20 minutes, depending on chunk size.