Here’s a simple, classic mashed potatoes recipe—creamy, fluffy, and reliable 🥔
Classic Mashed Potatoes (Serves 4)
Ingredients
- 2 lb (900 g) potatoes (Yukon Gold for creamy, Russet for fluffy)
- 4 tbsp butter
- ½–¾ cup warm milk or cream
- Salt (to taste)
- Black pepper (optional)
Instructions
- Peel & cut potatoes into even chunks.
- Boil in salted water until very tender (15–20 min).
- Drain well and return potatoes to the hot pot for 30 seconds to evaporate excess moisture.
- Mash with a potato masher or ricer (avoid blenders—they make gluey potatoes).
- Add butter, then warm milk gradually until creamy.
- Season with salt and pepper. Taste and adjust.
Easy Upgrades
- Extra creamy: Use half-and-half or cream + an extra tablespoon of butter
- Garlic mash: Boil 3–4 garlic cloves with the potatoes
- Cheesy: Stir in grated Parmesan or sharp cheddar
- Herby: Add chives, parsley, or rosemary
- Tangy: Mix in sour cream or cream cheese
If you want a vegan, no-milk, or restaurant-style version, tell me 👍