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🥔 Classic Mashed Potatoes

Ingredients (serves 4–6)

• 2 lbs (900 g) potatoes (Yukon Gold for creamy, Russets for fluffy)
• 4 tbsp (60 g) butter
• ½–1 cup (120–240 ml) warm milk or cream (adjust to desired creaminess)
• 1–2 tsp salt (to taste)
• ½ tsp black pepper (optional)
• Optional add-ins:
  • 1–2 cloves garlic (simmered in milk or roasted)
  • Sour cream (2–3 tbsp)
  • Chives or parsley
  • Olive oil for dairy-free version

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Instructions

1. Prep the potatoes

• Peel the potatoes (or keep skins on for rustic style).
• Cut into evenly sized chunks (about 1½–2 inches).

2. Boil

• Place potatoes in a large pot.
• Add enough cold water to cover them by about 1 inch.
• Add 1 tsp salt to the water.
• Bring to a boil, then reduce to a simmer.
• Cook 12–18 minutes until fork-tender (a fork should slide in easily).

3. Drain

• Drain potatoes well in a colander.
• Let steam escape for 1–2 minutes—this helps them stay fluffy.

4. Mash

• Return potatoes to the warm pot.
• Add butter first and mash lightly.
• Slowly pour in warm milk/cream, mashing until smooth or chunky (your preference).

5. Season

• Add salt and pepper to taste.
• Adjust consistency by adding more milk if needed.

6. Serve

• Serve warm with extra butter on top.
• Optional: sprinkle with fresh chives or parsley.

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⭐ Tips for Perfect Mashed Potatoes

• Warm milk/cream prevents the mixture from cooling too fast and keeps potatoes fluffy.
• Don’t over-mash—this can make them gluey.
• For extra richness: add ½ cup sour cream or cream cheese.
• For garlic mash: simmer garlic in the milk before adding.

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