Here’s a classic recipe for mashed potatoes—creamy, fluffy, and full of buttery flavor.
Classic Mashed Potatoes
Ingredients
- 2 lbs (about 4–5 medium) potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter (more to taste)
- ½ cup milk (warm; adjust for creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: garlic, cream cheese, or sour cream for extra richness
Instructions
- Boil the potatoes:
- Place potato chunks in a large pot and cover with cold water.
- Add a pinch of salt.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
- Drain and mash:
- Drain potatoes well and return to the pot.
- Mash with a potato masher, ricer, or fork until smooth.
- Add butter and milk:
- Stir in butter until melted.
- Gradually add warm milk, stirring until creamy and smooth.
- Season and serve:
- Add salt and pepper to taste.
- Optional: stir in roasted garlic, cream cheese, or sour cream for extra flavor.
💡 Tips:
- For ultra-fluffy potatoes, use a ricer instead of a masher.
- Don’t overmix—overworking can make them gluey.
- Keep warm by covering the pot and placing over very low heat, or in a slow cooker.
If you want, I can also give a garlic and herb mashed potato recipe that’s extra flavorful and perfect for holidays or weeknight dinners.
Do you want me to share that version?
