Classic Creamy Mashed Potatoes
This recipe guides you through making classic, creamy mashed potatoes. Perfect as a side dish, these mashed potatoes are rich, flavorful, and easy to prepare.
Equipment
- Large pot
- Colander
- Potato masher, ricer, or food mill
- Small saucepan or microwave
Ingredients
Main Ingredients
- 2 lbs Russet or Yukon Gold potatoes
- 1/2 cup whole milk or half-and-half warmed
- 1/4 cup unsalted butter cut into pieces
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- garlic powder or fresh chives Optional: a pinch for extra flavor
Instructions
Preparation
- Peel and cut potatoes into 1-inch chunks, ensuring uniform size for even cooking. Rinse thoroughly under cold water to remove excess starch.
- Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender, avoiding overcooking.
- Drain potatoes, then return the empty pot to low heat for a minute to dry. Add drained potatoes back to the warm, dry pot to evaporate excess water.
- Mash potatoes until mostly smooth using a potato masher, ricer, or food mill, but do not use a food processor.
- Warm milk or half-and-half. Add butter, salt, pepper, and optional garlic powder/chives to mashed potatoes. Gradually stir in warm milk until creamy.
- Taste and adjust seasoning as needed, then serve immediately.
Notes
For extra fluffy mashed potatoes, use a potato ricer. If you prefer a richer flavor, increase the amount of butter or use a good quality cultured butter.