Here’s a classic, creamy mashed potatoes recipe—simple, comforting, and perfect as a side for almost any meal:
Ingredients (serves 4–6)
- 2 lbs (900 g) potatoes (Yukon Gold or Russet are ideal)
- 4 tbsp unsalted butter (more to taste)
- 1/2 cup milk or cream (adjust for desired creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: garlic, sour cream, or chives for extra flavor
Instructions
1. Prep the potatoes
- Peel potatoes (optional—skins on for a rustic texture).
- Cut into roughly equal chunks (~1–2 inches) for even cooking.
2. Cook the potatoes
- Place potatoes in a large pot and cover with cold water.
- Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook 15–20 minutes until potatoes are fork-tender.
3. Drain and mash
- Drain the potatoes thoroughly.
- Return them to the pot or a large bowl.
- Mash with a potato masher or ricer until smooth (or leave slightly chunky if preferred).
4. Add butter and milk
- Stir in butter until melted.
- Gradually add milk or cream, stirring until desired creaminess is reached.
- Season with salt and pepper.
5. Optional flavor additions
- Roasted garlic, sour cream, cream cheese, or chopped chives can be folded in for extra richness and flavor.
6. Serve
- Serve hot as a side dish.
- Optional: top with a pat of butter or a sprinkle of fresh herbs.
Tips
- For extra creamy potatoes: Use a potato ricer or food mill instead of mashing by hand.
- Avoid gluey potatoes: Don’t overmix—stir gently once liquid is added.
- Make ahead: Mashed potatoes can be made ahead and reheated in a low oven or microwave; add extra butter or milk when reheating to restore creaminess.
I can also give a garlic-parmesan mashed potato version that’s rich, flavorful, and restaurant-style if you want to elevate it.
Do you want me to give that version?
