Creamy Mashed Potatoes
A classic, comforting side dish perfect for any meal, these creamy mashed potatoes are rich, flavorful, and incredibly simple to make.
Equipment
- Large pot
- Colander
- Small saucepan
- Potato masher or ricer
Ingredients
Main Ingredients
- 2 lbs Russet or Yukon Gold potatoes peeled and cut into 1-inch chunks
- 1/2 cup whole milk (or half-and-half for extra richness)
- 1/2 cup unsalted butter cut into cubes
- 1-2 garlic, minced (optional, for a subtle flavor boost)
- Salt to taste
- Freshly ground black pepper to taste
Optional Garnish
- chopped fresh chives or parsley
Instructions
Preparation
- Peel the potatoes and cut them into 1-inch chunks, then rinse thoroughly under cold water to remove excess starch for even cooking.
- Place potatoes in a large pot, cover with cold water and salt, then bring to a boil and simmer for 15-20 minutes until fork-tender.
- Drain the tender potatoes in a colander and let them sit for 2-3 minutes to allow steam to evaporate, preventing watery mashed potatoes.
- While potatoes drain, gently warm the milk and optional minced garlic in a small saucepan over low heat until just warm, not boiling.
- Return the drained hot potatoes to the pot, add cold cubed butter, and mash quickly with a potato masher or ricer for the smoothest results.
- Gradually pour in the warm milk mixture while continuing to mash or mix until smooth and creamy, being careful not to overmix to avoid gluey texture.
- Taste and season generously with salt and freshly ground black pepper, adjusting as needed, then serve immediately, with fresh herbs if desired.
Notes
For extra flavor, roast the garlic cloves before mincing and adding them to the milk. You can also add a pinch of nutmeg for a subtle warmth.