Mashed Potatoes
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Ingredients:
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2 lbs (about 4–5 medium) potatoes (Yukon Gold or Russet)
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¼ cup unsalted butter
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½ cup milk (warm)
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Salt, to taste
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Pepper, to taste
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Optional: 2 cloves garlic, peeled (for garlic mashed potatoes)
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Optional: ¼ cup sour cream or cream cheese for extra creaminess
Instructions:
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Prepare the potatoes:
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Peel (optional) and cut potatoes into evenly sized chunks.
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Place in a large pot, cover with cold water, and add a pinch of salt.
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Cook the potatoes:
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Bring to a boil over medium-high heat.
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Reduce heat and simmer 15–20 minutes, or until potatoes are fork-tender.
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If using garlic, add cloves to the water while boiling.
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Drain and mash:
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Drain the potatoes and garlic.
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Return to the pot or a large bowl.
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Add butter and mash using a potato masher or hand mixer.
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Add milk and seasonings:
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Gradually stir in warm milk until desired consistency is reached.
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Season with salt and pepper to taste.
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Optional: Fold in sour cream or cream cheese for extra richness.
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Serve:
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Serve warm as a side with meats, stews, or gravy.
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Tips & Variations:
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🧄 Garlic mashed potatoes: Roast or boil garlic with potatoes for a soft, mellow garlic flavor.
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🧀 Cheesy mashed potatoes: Stir in ½ cup shredded cheddar or Parmesan.
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🥛 Extra creamy: Use half-and-half instead of milk.
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🌿 Herb flavor: Add chopped parsley, chives, or thyme before serving.
I can also give a slow cooker mashed potato version that’s almost foolproof and keeps them warm for hours. Do you want that?
