🥔 Creamy Mashed Potatoes (Classic & Foolproof)
Fluffy, buttery, and smooth — perfect with grilled pork chops, roast chicken, or holiday dinners.
🛒 Ingredients (Serves 4–6)
- 2 lbs (900g) Yukon Gold or Russet potatoes
- 4 tbsp butter (more if you love them rich)
- ½–¾ cup warm milk or heavy cream
- ½–1 tsp salt (to taste)
- ¼ tsp black pepper
- Optional: 2 tbsp sour cream or cream cheese (extra creamy)
🥣 Instructions
1️⃣ Boil the Potatoes
- Peel (optional) and cut into even chunks.
- Place in a pot and cover with cold salted water.
- Bring to a boil and cook 15–20 minutes until fork-tender.
2️⃣ Drain & Steam Dry
Drain well. Return to hot pot for 1–2 minutes to let excess moisture evaporate (this makes them fluffy).
3️⃣ Mash
- Add butter first and let it melt.
- Mash with a potato masher (or use a ricer for ultra-smooth texture).
- Gradually add warm milk/cream until desired consistency.
- Season with salt and pepper.
🔥 Pro Tips
- Warm the milk before adding — cold milk makes gluey potatoes.
- Don’t overmix (especially with a blender or mixer).
- Russets = fluffier; Yukon Gold = creamier.
🧄 Flavor Variations
Garlic Mashed
- Boil 3–4 cloves of garlic with the potatoes.
Loaded Style
- Add cheddar, bacon bits, and green onions.
Buttery Restaurant Style
- Use half butter + half heavy cream.
Herb Version
- Stir in chopped parsley, chives, or rosemary.
If you’d like, I can also give you:
- Ultra-smooth restaurant technique
- Make-ahead mashed potatoes
- Dairy-free version
- A gravy recipe to go with it
How creamy do you like yours?
