Mashed Potatoes

Here’s a classic Mashed Potatoes recipe — creamy, buttery, and easy to make!

🥔 Classic Mashed Potatoes

Ingredients:

• 2 pounds (about 900g) Yukon Gold or Russet potatoes

• 4 tablespoons (½ stick) unsalted butter (plus more for serving)

• ½ to 1 cup whole milk (adjust to preference)

• Salt (to taste)

• Freshly ground black pepper (optional)

• Optional add-ins:

  • 2–3 cloves garlic (peeled, whole – for garlicky mash)

  • Sour cream or cream cheese (for extra richness)

  • Chives or parsley (for garnish)

Instructions:

1. Peel and Cut Potatoes:

   • Peel the potatoes and cut them into roughly equal chunks (about 1½ to 2 inches).

2. Boil Potatoes:

   • Place potatoes in a large pot, cover with cold water, and add a pinch of salt.

   • Bring to a boil over high heat, then reduce heat and simmer for 15–20 minutes, or until fork-tender.

3. Drain and Dry:

   • Drain potatoes well and return them to the hot pot.

   • Let them sit uncovered for 1–2 minutes to allow excess moisture to evaporate.

4. Mash:

   • Add butter and about ½ cup of warm milk.

   • Mash using a potato masher, ricer, or hand mixer until smooth and fluffy.

   • Add more milk if needed to reach your desired consistency.

5. Season and Serve:

   • Season with salt and pepper to taste.

   • Add more butter on top and garnish with chives or parsley, if desired.

🔁 Tips & Variations:

• Creamier Texture: Use heavy cream instead of milk.

• Garlic Mashed: Boil a few garlic cloves with the potatoes or stir in roasted garlic.

• Make-Ahead: Can be made a day in advance and reheated gently with a splash of milk.