Ah, classic mashed potatoes! Let’s make them creamy, fluffy, and flavorful—perfect for any meal or holiday dinner. Here’s a step-by-step recipe:
Creamy Mashed Potatoes
Ingredients:
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2 lbs (about 900 g) potatoes (Yukon Gold or Russet are best)
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4 tbsp unsalted butter (more for extra richness)
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½ cup milk (or heavy cream for extra creaminess)
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Salt, to taste
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Pepper, to taste
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Optional: garlic, sour cream, chives, or cream cheese
Instructions:
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Prep potatoes:
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Peel potatoes (optional: leave skins on for a rustic mash).
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Cut into evenly sized chunks (~2 inches).
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Boil:
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Place potatoes in a large pot and cover with cold water.
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Add 1 tsp salt.
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Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are fork-tender.
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Drain & mash:
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Drain potatoes thoroughly.
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Return to the pot or a mixing bowl.
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Add butter and a splash of milk.
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Mash with a potato masher, ricer, or hand mixer until smooth.
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Season:
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Add more milk as needed to reach desired creaminess.
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Season generously with salt and pepper.
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Optional add-ins:
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Garlic mashed potatoes: Boil 2–3 cloves garlic with the potatoes.
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Cheesy mashed potatoes: Fold in ½ cup shredded cheddar or Parmesan.
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Herbed mash: Stir in chopped chives, parsley, or rosemary.
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💡 Tips for Perfect Mashed Potatoes:
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Warm your milk and butter before adding—they’ll absorb better and keep potatoes fluffy.
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Avoid overmixing, especially with a hand mixer—overmixing can make potatoes gluey.
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Yukon Gold potatoes give a naturally creamy texture; Russets are fluffier.
If you want, I can also give a “ultra-fluffy restaurant-style mashed potatoes” version that’s so creamy it melts in your mouth—people rave about this one at Thanksgiving or special dinners.