Here’s a classic, creamy mashed potato recipe that’s simple and delicious:
Ingredients
- 2 lbs (900 g) potatoes (russet or Yukon Gold work best)
- 4 tbsp butter (more for extra creaminess)
- 1/2–3/4 cup milk (adjust for desired consistency)
- Salt, to taste
- Black pepper, to taste
- Optional: garlic, cream cheese, sour cream, or chives for extra flavor
Instructions
- Peel and cut: Peel the potatoes (optional if you like skins) and cut into evenly sized chunks.
- Boil potatoes: Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
- Drain and mash: Drain potatoes and return to the pot. Mash using a potato masher or hand mixer.
- Add butter and milk: Stir in butter until melted. Gradually add milk until you reach your desired creaminess. Season with salt and pepper.
- Optional add-ins: For richer mashed potatoes, fold in cream cheese, sour cream, roasted garlic, or chopped chives.
- Serve hot: Spoon into a serving dish, and optionally top with a small pat of butter or sprinkle of parsley.
💡 Pro tip: Warming the milk and butter before adding them keeps the potatoes extra fluffy and creamy.
If you want, I can also give a super-southern style mashed potato version that’s buttery, a little garlicky, and perfect with gravy. Do you want me to do that?
