Here’s a classic recipe for creamy mashed potatoes.
Ingredients (4–6 servings)
- 2 lb (900 g) potatoes (Yukon Gold or Russet)
- 4 tbsp (60 g) unsalted butter
- ½–¾ cup (120–180 ml) warm milk or cream
- 1 tsp salt, plus more for the cooking water
- Black pepper, to taste
Optional:
- 2–3 cloves roasted or minced garlic
- 2 tbsp sour cream or cream cheese
- Chopped chives or parsley
Instructions
- Peel the potatoes (optional) and cut them into evenly sized chunks.
- Place them in a pot, cover with cold salted water, and bring to a boil.
- Reduce to a simmer and cook for 15–20 minutes, or until a fork slides in easily.
- Drain well and let the potatoes sit in the hot pot for 1–2 minutes to evaporate excess moisture.
- Mash with a potato masher or potato ricer.
- Stir in the butter until melted, then gradually add the warm milk or cream until you reach your desired consistency.
- Season with salt and black pepper. Fold in any optional ingredients and serve warm.
Tips
- Warm the milk before adding it to keep the potatoes fluffy.
- Avoid using a blender or food processor, which can make mashed potatoes gluey.
- Yukon Gold potatoes make naturally buttery, creamy mash, while Russets produce a lighter, fluffier texture.
Mashed potatoes pair well with roast chicken, beef, pork, meatloaf, sausages, or mushroom gravy.
