Mashed potatoes are a simple, creamy side dish made by mashing boiled potatoes with butter, milk, and seasoning. Here’s a basic version you can make at home.
Start with about 1 kg of potatoes (Russet or any starchy potatoes work best). Peel them, cut into chunks, and boil in salted water until they’re very soft—usually 15–20 minutes. Drain them well so they don’t get watery.
Mash the potatoes while they’re still hot. You can use a potato masher or even a fork, but for extra smooth texture, a ricer works best.
Now add:
- 2–4 tablespoons butter
- ½ cup warm milk (adjust for creaminess)
- Salt to taste
- Black pepper (optional)
Mix everything until smooth and fluffy. If you like richer mashed potatoes, you can add a bit of cream or more butter. For extra flavor, some people also add roasted garlic, cheese, or fresh herbs like parsley.
If you want, tell me your taste (garlicky, cheesy, spicy, etc.) and I can customize a version for you.
