Here’s a classic, creamy Mashed Potato recipe — smooth, buttery, and perfect as a side for any meal! 🥔✨
🧂 Ingredients (Serves 4–6)
- 2 lbs (900 g) potatoes (Yukon Gold or Russet work best)
- 4 tablespoons (½ stick / 60 g) unsalted butter
- ½ cup (120 ml) warm milk or heavy cream
- Salt, to taste (start with 1 teaspoon)
- Black pepper, to taste
Optional (for extra flavor):
- 2 cloves garlic (boil or roast with the potatoes for garlic mashed potatoes)
- ¼ cup sour cream or cream cheese (for extra creaminess)
- Chopped fresh herbs (chives, parsley) for garnish
👩🍳 Instructions
- Peel and cut potatoes:
- Peel potatoes and cut into even chunks (about 1½ inches).
- Boil:
- Place potatoes in a large pot and cover with cold water.
- Add a generous pinch of salt.
- Bring to a boil and cook 15–20 minutes, until potatoes are fork-tender.
- Drain and dry:
- Drain well and return potatoes to the warm pot.
- Let sit for a minute to let excess moisture evaporate — this keeps your mash fluffy.
- Mash:
- Add butter and mash with a potato masher or ricer.
- Gradually stir in warm milk (a little at a time) until you reach your desired consistency.
- Season:
- Taste and add salt and pepper as needed.
- Stir in sour cream, cream cheese, or roasted garlic if using.
- Serve:
- Garnish with a pat of butter and chopped herbs.
- Serve hot alongside roast, steak, chicken, or veggies.
💡 Tips
- Yukon Golds make buttery, smooth mashed potatoes; Russets make them lighter and fluffier.
- Always add warm milk/cream — cold liquid can make your potatoes gluey.
- Don’t overmix! Once potatoes are smooth, stop stirring to keep them creamy, not gummy.
Would you like me to share a loaded mashed potatoes version (with cheese, bacon, and green onions)?
