Here’s a classic, creamy mashed potatoes recipe—perfect as a side for any meal, from weeknight dinners to holiday feasts.
🥔 Classic Mashed Potatoes
Ingredients
- 2 lbs potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 4 tbsp unsalted butter (plus extra for serving)
- ½–¾ cup milk (warm)
- Salt and pepper to taste
- Optional: ¼ cup sour cream or cream cheese for extra creaminess
- Optional: garlic, roasted or minced, for flavor
Instructions
1. Boil the potatoes
- Place potatoes in a large pot and cover with cold water.
- Add 1–2 tsp salt.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook 15–20 minutes, until potatoes are tender and easily pierced with a fork.
- Drain well.
2. Mash
- Return potatoes to the pot or a large bowl.
- Add butter and mash with a potato masher, ricer, or hand mixer until smooth.
3. Add milk and seasoning
- Gradually add warm milk while mashing until desired creaminess.
- Stir in salt, pepper, and optional sour cream or cream cheese.
- Taste and adjust seasoning.
4. Serve
- Top with extra butter, chopped herbs (like parsley or chives), or roasted garlic if desired.
- Serve warm.
⭐ Tips
- Potato choice: Yukon Golds are buttery and creamy; Russets are fluffy.
- Warm milk: Helps keep potatoes hot and creamy.
- Avoid gluey potatoes: Don’t overmix—mash gently.
- Make ahead: Mashed potatoes can be made ahead and reheated with a splash of milk or cream.
If you want, I can also give you garlic parmesan mashed potatoes, buttery whipped mashed potatoes, or a low-fat creamy version that’s still super flavorful.
Do you want one of those variations?
