Here’s a classic, creamy mashed potatoes recipe that’s simple and delicious:
Ingredients (serves 4–6)
- 2 lbs potatoes (Yukon Gold or Russet are best)
- 4 tablespoons unsalted butter
- ½–¾ cup milk (warm)
- Salt and pepper to taste
- Optional: 2–3 tablespoons sour cream or cream cheese for extra creaminess
- Optional garnish: chopped chives or parsley
Instructions
- Prep the potatoes
- Peel (optional) and cut potatoes into even chunks (~2-inch pieces).
- Boil potatoes
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then simmer for 15–20 minutes until potatoes are fork-tender.
- Drain and mash
- Drain the potatoes well.
- Return to the pot or a mixing bowl and mash using a potato masher, ricer, or hand mixer.
- Add butter and milk
- Mix in butter until melted.
- Gradually add warm milk until you reach your desired creaminess.
- Season and serve
- Add salt and pepper to taste.
- Optional: stir in sour cream or cream cheese for extra richness.
- Garnish with chives or parsley if desired.
Tips for perfect mashed potatoes:
- Warm your milk and butter before adding to keep the potatoes fluffy.
- Don’t overmix—overworking can make them gluey.
- Yukon Gold potatoes give a naturally buttery flavor; Russets give a fluffier texture.
If you want, I can also give a garlic-butter mashed potato version that’s extra flavorful and restaurant-quality.
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