Creamy Mashed Potatoes
Ingredients
- 2 pounds (about 900 g) potatoes (Yukon Gold or Russet work well)
- 4 tablespoons butter
- ½–¾ cup warm milk or cream (adjust for texture)
- 1 teaspoon salt (plus more for boiling water)
- ¼ teaspoon black pepper
- Optional: garlic, sour cream, or fresh herbs
Instructions
- Peel and cut potatoes into evenly sized chunks.
- Place potatoes in a pot, cover with cold salted water, and bring to a boil.
- Cook for 15–20 minutes until fork-tender.
- Drain well and let the potatoes steam for a minute or two.
- Mash with butter, then gradually add warm milk or cream until smooth and creamy.
- Season with salt and pepper. Add optional garlic, sour cream, or herbs if desired.
- Serve warm with extra butter on top.
Tip: Avoid over-mixing the potatoes, as it can make them gluey. A potato masher or ricer gives the best texture. 🥔
