Here’s a classic, creamy, and fluffy mashed potatoes recipe—perfect as a side for any meal:
Mashed Potatoes
Ingredients (serves 4–6)
- 2 lbs (900 g) potatoes (Yukon Gold or Russet work best)
- 4 tbsp butter
- ½ cup (120 ml) milk (adjust for desired creaminess)
- Salt and black pepper, to taste
- Optional: garlic, cream, sour cream, or chives for extra flavor
Instructions
1. Prepare the potatoes
- Peel and cut potatoes into evenly sized chunks (about 1–2 inches).
- Place in a large pot and cover with cold water. Add a pinch of salt.
2. Cook the potatoes
- Bring water to a boil, then reduce to a simmer. Cook for 15–20 minutes, until potatoes are tender and easily pierced with a fork.
3. Drain and mash
- Drain the potatoes and return them to the pot.
- Add butter and begin mashing with a potato masher or ricer.
4. Add milk and seasonings
- Gradually stir in milk until desired creaminess is reached.
- Season with salt and pepper. Taste and adjust as needed.
5. Serve
- Serve warm. Optionally, top with chopped chives, a pat of butter, or a drizzle of cream.
Tips:
- For extra creamy mashed potatoes, use half-and-half or heavy cream instead of milk.
- Roasted garlic or sautéed onions can be added for more flavor.
- Avoid over-mixing if using a stand mixer, as this can make potatoes gluey.
If you want, I can also give a garlic butter mashed potatoes version that’s rich, flavorful, and slightly indulgent—perfect for holiday dinners.
Do you want that version?
