Here’s a classic, creamy mashed potatoes recipe that’s simple but delicious:
Ingredients (serves 4–6)
- 2 pounds (about 900g) potatoes (Yukon Gold or Russet)
- 4 tablespoons unsalted butter (plus extra for serving)
- ½ cup whole milk (or heavy cream for richer potatoes)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1–2 cloves garlic (for garlic mashed potatoes), chopped chives, or shredded cheese
Instructions
- Prep the potatoes
- Peel the potatoes (or leave skins on for a rustic style) and cut into roughly equal chunks so they cook evenly.
- Boil
- Place potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–20 minutes.
- Drain and mash
- Drain the potatoes and return them to the pot.
- Add butter and mash using a potato masher, fork, or potato ricer.
- Add milk and season
- Gradually stir in warm milk (or cream) until desired creaminess is reached.
- Season with salt and pepper to taste.
- Serve
- Transfer to a serving dish, top with a pat of butter, and garnish with optional toppings like chives or shredded cheese.
✅ Tips:
- Warm your milk before adding to avoid cooling the potatoes.
- For extra fluffy potatoes, mash gently and avoid overmixing.
- Garlic or roasted garlic can be added while mashing for a flavor boost.
If you want, I can also give you a super indulgent, restaurant-style version with cream cheese and roasted garlic that’s insanely creamy. Do you want me to do that next?
