🥔 Ingredients (serves 4)
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2 lbs potatoes (Yukon Gold or Russet)
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4 tbsp unsalted butter
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½ cup milk (or heavy cream for richer potatoes)
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Salt, to taste
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Black pepper, to taste
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Optional: garlic, sour cream, or cream cheese for extra flavor
👩🍳 Instructions
1. Prepare the Potatoes
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Peel (or leave skins on for rustic mashed potatoes) and cut potatoes into roughly equal-sized chunks.
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Place potatoes in a large pot and cover with cold water.
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Add a pinch of salt and bring to a boil over medium-high heat.
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Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
2. Mash
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Drain the potatoes well and return them to the pot.
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Add butter and mash with a potato masher or ricer until smooth.
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Gradually stir in warm milk or cream until desired creaminess is reached.
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Season with salt and black pepper to taste.
3. Optional Enhancements
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Garlic Mashed Potatoes: Boil 2–3 cloves of garlic with the potatoes, then mash together.
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Cheesy Mashed Potatoes: Stir in ½ cup shredded cheddar or Parmesan.
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Herbed: Mix in chopped chives, parsley, or rosemary for extra flavor.
🥄 Tip: For ultra-smooth potatoes, use a potato ricer instead of a masher and warm the milk/butter before adding.
Would you like me to give a buttery, whipped-style version that’s extra creamy and restaurant-quality?
