Perfect! Mashed potatoes are a classic side and go beautifully with beef, chicken, or even just veggies. Here’s a full, foolproof recipe for creamy mashed potatoes:
Classic Mashed Potatoes
Ingredients (Serves 4)
- 2 pounds (about 4–5 large) potatoes, peeled and cut into chunks
- 4 tablespoons butter (more if you like it extra creamy)
- 1/2 to 3/4 cup milk (warm)
- Salt to taste
- Pepper to taste
- Optional: garlic powder, sour cream, or cream cheese for extra flavor
Instructions
- Boil the Potatoes
- Place potato chunks in a large pot and cover with cold water.
- Add a pinch of salt.
- Bring to a boil, then reduce to a simmer.
- Cook 15–20 minutes, or until potatoes are very tender (a fork should slide through easily).
- Drain and Mash
- Drain the water and return potatoes to the pot.
- Mash with a potato masher or fork until mostly smooth.
- Add Butter and Milk
- Add butter and about half the milk.
- Mash and stir, adding more milk as needed until you reach your desired creaminess.
- Season
- Add salt and pepper to taste.
- Optional: stir in garlic powder, sour cream, or cream cheese for extra flavor.
- Serve Hot
- Top with a pat of butter or fresh chopped herbs like parsley or chives.
Tips
- Don’t overmix — it can make potatoes gummy. Mash just enough for a creamy texture.
- Warm the milk — cold milk can cool down your potatoes and make them less fluffy.
- For extra fluffiness — use a potato ricer instead of a masher.
If you want, I can also give a loaded mashed potato version with cheese, bacon bits, and green onions — it’s amazing for game nights or family dinners.
Do you want me to do that?
