Here’s a classic, creamy mashed potato recipe—simple and reliable.
Creamy Mashed Potatoes
Ingredients (4 servings)
- 2 lb (900 g) potatoes (Yukon Gold for creamy, Russet for fluffy)
- 4 tbsp butter
- ½–¾ cup warm milk or cream
- 1 tsp salt (plus more to taste)
- Black pepper, to taste
Instructions
- Peel & chop potatoes into even chunks.
- Boil in well-salted water until very tender (15–20 minutes).
- Drain well and return potatoes to the hot pot for 1 minute to steam off excess moisture.
- Mash with butter until melted.
- Add warm milk gradually, mashing or whipping until creamy.
- Season with salt and pepper. Serve hot.
Flavor Boosters (Optional)
- Roasted or sautéed garlic
- Sour cream or cream cheese
- Chives or parsley
- Parmesan or cheddar
Pro Tips
- Start potatoes in cold water for even cooking.
- Warm the milk so the potatoes don’t turn gluey.
- Avoid food processors—they make mashed potatoes gummy.
If you want ultra-smooth, rustic, dairy-free, or make-ahead mashed potatoes, just tell me! 🥔
