🥔 Ingredients (serves 4–6)
-
2 lbs potatoes (Yukon Gold or Russet are best)
-
½ cup milk (warm)
-
¼ cup unsalted butter
-
Salt, to taste
-
Black pepper, to taste
-
Optional: 2–3 cloves garlic (for garlic mashed potatoes)
-
Optional: ¼ cup sour cream or cream cheese for extra creaminess
👩🍳 Instructions
1. Prepare the Potatoes
-
Peel the potatoes (optional: leave skin on for a rustic texture).
-
Cut into evenly sized chunks for uniform cooking.
-
Place potatoes in a large pot and cover with cold water. Add a pinch of salt.
-
Bring to a boil, then reduce heat and simmer 15–20 minutes, or until potatoes are fork-tender.
2. Mash the Potatoes
-
Drain the potatoes and return them to the pot.
-
Add butter and warm milk.
-
Mash with a potato masher, ricer, or hand mixer until smooth and creamy.
-
Season with salt and pepper to taste.
-
Optional: fold in garlic, sour cream, or cream cheese for extra flavor.
3. Serve
-
Serve hot as a side with gravy, roasted meats, or vegetables.
-
Optional garnish: chopped fresh parsley or chives.
💡 Tips
-
Don’t overmix to avoid gluey potatoes—mash gently.
-
Keep warm: Place a lid over the mashed potatoes or use a slow cooker on warm until serving.
-
Extra fluffy: Use a potato ricer for very smooth, airy mashed potatoes.
-
Make ahead: You can prepare and reheat with a splash of milk or cream to restore creaminess.
Mashed potatoes are a versatile, creamy, and comforting side dish that pairs beautifully with practically any main course.
I can also give a garlic butter roasted mashed potato version that’s extra flavorful and indulgent.
