Here’s a classic creamy mashed potato recipe 🥔—smooth, fluffy, and perfect as a side dish.
Ingredients (4 servings)
- 2 lbs (900 g) potatoes (Yukon Gold or Russet)
- 4 tbsp butter
- ½–¾ cup milk or cream (warm)
- Salt, to taste
- Black pepper, to taste
- Optional: garlic, sour cream, or cream cheese
Instructions
- Prep potatoes:
- Peel (optional) and cut potatoes into even chunks.
- Boil:
- Place potatoes in a pot, cover with cold salted water.
- Bring to a boil and cook 15–20 minutes until fork-tender.
- Drain & dry:
- Drain well and return potatoes to the hot pot for 1 minute to steam off excess moisture.
- Mash:
- Add butter and mash until melted.
- Gradually add warm milk/cream until smooth.
- Season:
- Add salt and pepper to taste.
- Mash until fluffy (don’t overmix).
Tips & Variations
- Extra creamy: Add 2 tbsp sour cream or cream cheese.
- Garlic mashed potatoes: Boil potatoes with 3–4 garlic cloves.
- Chunky style: Use a fork or hand masher only.
- Make ahead: Reheat gently with a splash of milk.
If you want, I can give a restaurant-style ultra-creamy version, a no-butter option, or an air fryer twist.
