I learned how to make mashed potatoes from an English woman and believe me, they know! I learned from her that the key to perfect mashed potatoes is to keep the potatoes from getting waterlogged.
Keeping large chunks when boiling will minimize the amount of water that makes it into the cooked potato & straining for a while prior to mashing will allow more water to seep out. You need dry and fluffy potatoes to make perfect mashed potatoes.
8 medium russet potatoes: washed, peeled (optional) and quartered
2 tsp salt, divided + more to taste
4 Tbsp ghee or vegan/regular butter, + more to taste
1/2 cup almond milk + more for your preferred texture
Rinse your peeled potatoes, then place them into a large pot. Add 1 tsp salt and cover with water, then bring to a boil over medium-high heat.
Boil until potatoes are soft when pierced with a fork, about 20 minutes.
Strain into a colander and leave to set for about 5 minutes to let all the water drain out - very important.
Put butter, almond milk and 1 tsp of salt into the original pot and warm over low until butter is melted ~ about 1-2 minutes
Turn the heat off, add potatoes and begin mashing. You can use a masher or a hand mixer. I prefer a less uniform texture and so I use a masher. Be sure to sweep the masher around the bottom of the potatoes every once in a while to turn the potato mixture over.
If the potatoes seem dry, add more milk in small amounts (to avoid making it soupy).
Add more butter or salt to taste, then serve. Every batch will vary these amounts a little bit based on the size of your potatoes.
To reheat, add a little almond milk and heat over low while stirring from the bottom of the pot.
*You can also use golden potatoes, russets, or a mix of both.
*Leave the peels on at regular meals for the nutrients. I only peel the potatoes on special occasions. Russet potatoes have tough peels while golden potatoes have more tender peels that are less noticeable in the final dish.