Here’s a classic, creamy Mashed Potato recipe—smooth, fluffy, and comforting 🥔🧈
Mashed Potatoes
Ingredients (serves 4)
- 1 kg (2 lb) potatoes (Yukon Gold or Maris Piper are best)
- 60 g (4 tbsp) butter
- ½–¾ cup warm milk or cream
- Salt, to taste
- Black or white pepper, to taste
Optional extras
- 1–2 cloves roasted or minced garlic
- Sour cream or cream cheese (2–3 tbsp)
- Chopped chives or parsley
Instructions
- Cook the potatoes
- Peel (optional) and cut into even chunks.
- Place in cold salted water, bring to a boil.
- Cook 15–20 minutes until fork-tender. Drain well.
- Dry & mash
- Return potatoes to the hot pot for 30 seconds to evaporate excess moisture.
- Mash or rice until smooth (don’t overwork).
- Make it creamy
- Add butter first and let it melt.
- Gradually add warm milk/cream until fluffy.
- Season with salt and pepper.
- Finish
- Stir in any optional extras. Taste and adjust.
Tips for Perfect Mash
- Start in cold water for even cooking
- Warm the milk—cold milk makes gluey mash
- Don’t use a blender or food processor
Variations
- Garlic mash: Roast garlic and mash in
- Cheesy mash: Add grated cheddar or Parmesan
- Ultra-luxury: Use cream + extra butter
- Dairy-free: Olive oil or plant milk
If you want, I can make this extra smooth (restaurant-style), rustic skin-on, or low-fat.
