Ahhh mashed potatoes—the ultimate comfort side. Creamy, fluffy, and absolutely non-negotiable 😌🥔
Here’s a perfect classic mashed potato recipe, plus pro tips to make them chef-level.
Creamy Mashed Potatoes
Ingredients:
- 2 lbs (900 g) potatoes (Yukon Gold = creamy, Russet = fluffy)
- 4 tbsp butter (more if you’re living right)
- 1/2–3/4 cup warm milk or cream
- Salt to taste
- Black pepper (optional)
Instructions:
- Cook the potatoes
- Peel (or don’t) and cut into equal chunks.
- Boil in well-salted water for 15–20 minutes until fork-tender.
- Drain well.
- Dry them out
- Return potatoes to the hot pot for 1 minute to evaporate excess water.
- Mash
- Mash with a potato masher or ricer (avoid blenders = gluey potatoes).
- Make them creamy
- Add butter first, then warm milk/cream gradually.
- Season generously with salt and pepper.
Pro Tips for Elite Mashed Potatoes:
- Salt the water like the sea
- Warm dairy absorbs better than cold
- Butter before milk = smoother texture
- Yukon Golds need less dairy than Russets
Delicious Variations:
- Garlic mashed: add roasted or boiled garlic
- Cheesy mashed: stir in cheddar or Parmesan
- Cream cheese mashed: 2–3 tbsp for extra richness
- Make-ahead: reheat with a splash of cream, covered
If you want, I can also give you:
- Ultra-fluffy holiday mashed potatoes
- Rustic skin-on version
- Low-dairy or dairy-free version
- Mashed potatoes for gravy overload
Tell me your vibe 😏🥔
