Here’s a simple, creamy, classic mashed potato recipe that’s fluffy, buttery, and perfect as a side for almost any meal. 🥔✨
Classic Mashed Potatoes
Ingredients (serves 4)
- 2 lbs (900 g) potatoes (Russet or Yukon Gold are best)
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) milk (adjust for desired creaminess)
- Salt and pepper to taste
- Optional: garlic, cream, sour cream, or chives for extra flavor
Instructions
- Prep Potatoes:
Peel potatoes and cut into evenly sized chunks (~1–2 inches). - Boil:
Place potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil and simmer until tender, about 15–20 minutes. - Drain & Dry:
Drain potatoes and return to the pot. Let them sit a minute to dry slightly—this prevents watery mash. - Mash:
Use a potato masher, ricer, or fork to mash potatoes until smooth. - Add Butter & Milk:
Stir in butter and gradually add milk until you reach your desired creaminess. Season with salt and pepper. - Serve:
Optional: sprinkle chopped chives or drizzle extra melted butter on top.
💡 Tips:
- Yukon Gold: naturally creamy and buttery.
- Russet: gives a fluffier texture.
- For ultra-smooth potatoes, use a ricer or food mill instead of a masher.
- Warm your milk and butter before adding—they absorb better and keep potatoes hot.
If you want, I can also give a garlic-parmesan mashed potato version that’s extra rich and flavorful, perfect for a special dinner. Want me to do that?
