Ingredients:

  • 2 pounds (900g) Russet potatoes, peeled and cut into chunks
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60g) unsalted butter
  • 1 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup (60g) sour cream (optional for creaminess)
  • Chopped chives or parsley for garnish

Instructions:

  1. Peel the Russet potatoes and cut them into equal-sized chunks, about 1 inch in size. This ensures even cooking.
  2. Place the potato chunks in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for about 15 minutes or until you can easily pierce them with a fork.
  3. Once cooked, drain the potatoes in a colander. Allow them to sit for about 5 minutes so any excess moisture can evaporate.
  4. Return drained potatoes back to the pot or place them in a mixing bowl. Add butter, garlic powder, milk, and sour cream if using. Using a potato masher or hand mixer, mash until smooth and creamy—be careful not to over-mix as this can lead to gummy potatoes.
  5. Season generously with salt and black pepper according to your taste preferences.
  6. Spoon mashed potatoes into heated lunchboxes while still warm. Cover well if storing for later use.
  7. If serving later in your heated lunchbox，ensure that it is set at an appropriate temperature before consuming—typically around165°F(74°C).