![Joanna Gaines Mashed Potatoes](https://cdn.statically.io/img/www.southernliving.com/thmb/yXkLo9j4Nol5n2sh7p1st0AFHDQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mashed-potatoes-c-amy-neunsinger-2000-462c3833d5b641288bc148b8ab88319b.jpg)
Ingredients
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6 large russet potatoes (about 3 1/2 pounds total), scrubbed
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Kosher salt
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1/2 pound (2 sticks) salted butter
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1/2 cup milk
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1 teaspoon freshly ground black pepper
Directions
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Peel the potatoes, leaving a little skin on each one for texture, if desired (I like to leave about 5 stripes of skin on each potato). Cut the potatoes into 1 1/2 inch chunks.
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Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
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Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.
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Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well-blended but still have a bit of texture.
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Mash in 1 teaspoon salt and the pepper. Serve hot.
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Store leftovers in a covered container in the refrigerator for up to 3 days.