Ingredients:

  • 2 pounds Russet potatoes (about 3 large), peeled and quartered
  • 4 cups water
  • 1 teaspoon salt, plus more to taste
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter, cold, cut into pieces
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper, or to taste
  • Optional: 1/4 cup chicken broth (for extra savory depth)

Instructions:

  1. Place the peeled and quartered potatoes in a large pot. Cover with water and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender (about 15-20 minutes).
  2. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty pot and place the pot over low heat for a minute or two to dry the potatoes slightly, shaking the pot to prevent sticking. This helps prevent watery mashed potatoes.
  3. Mash the potatoes with a potato masher or use a potato ricer for a smoother texture.
  4. Add the cold butter pieces to the mashed potatoes and stir until melted and incorporated.
  5. Gradually add the warm milk, garlic powder, onion powder, and pepper, stirring until the potatoes are smooth and creamy. If using, add the chicken broth as needed to reach your desired consistency.
  6. Taste the mashed potatoes and adjust the seasoning as needed with salt and pepper.
  7. Serve hot and enjoy these popeyes mashed potatoes!