Here’s a simple, classic recipe for creamy, buttery mashed potatoes 🥔✨
Ingredients (serves ~4)
- 2 lbs (about 1 kg) potatoes (Yukon Gold are best for creaminess; Russet works too)
- ½ cup milk or heavy cream (warm)
- 4–6 tablespoons butter (unsalted preferred)
- Salt, to taste
- Black pepper, to taste
Optional add-ins (choose what you like):
- 1–2 cloves garlic (boiled with the potatoes or roasted)
- Sour cream or cream cheese (2–3 tbsp for extra richness)
- Chives or parsley (for garnish)
Instructions
- Prep the potatoes
Peel (optional) and cut potatoes into evenly sized chunks. - Boil
Place in a pot, cover with cold salted water, and bring to a boil.
Cook 15–20 minutes, until very fork-tender. - Drain & dry
Drain well, then return potatoes to the hot pot for 1 minute to let excess moisture evaporate. - Mash
Mash using a potato masher or ricer (avoid a blender—it makes them gluey). - Add butter first
Stir in butter until fully melted and absorbed. - Add warm milk/cream
Slowly add milk or cream until smooth and creamy. - Season
Add salt and black pepper to taste. Adjust butter or milk if needed.
Pro Tips for Ultra-Creamy Potatoes
- Warm the milk/cream before adding—it keeps the potatoes fluffy
- Don’t overmix
- Yukon Gold potatoes = naturally buttery texture
If you want, I can customize this (extra garlic, no dairy, super fluffy, or restaurant-style).
