My favorite way of making mashed potatoes. Creamy and fluffy spuds with a crazy delicious and super easy to make chicken broth gravy!
Place the potatoes into a large pot filled with lightly salted water (enough to cover potatoes by an inch or two), bring to a boil, and cook, covered, for 20 minutes or until the potatoes are soft. Drain and return to the hot pot (this will help to dry them out).
Add the butter and let stand for a couple of minutes. Mash the potatoes with a potato masher or beat with a handheld mixer on low speed (don’t overmash!) until light and fluffy.
Heat the milk in a small saucepan over low heat until hot. Stir in the heated milk (start from ½ cup and add more until you reach the desired consistency), salt, and pepper into the mashed potatoes.
In a saucepan, melt the butter. Add the flour and mix until blended. Slowly pour in the broth. Add the salt and pepper and keep whisking until the mixture thickens. Serve over the mashed potatoes and enjoy!