Here’s a simple, creamy, and fluffy mashed potatoes recipe that works every time. I’ll include tips for extra flavor too.
Classic Mashed Potatoes
Ingredients (serves 4)
- 1 kg (2.2 lbs) potatoes (Russet or Yukon Gold are best)
- 60–80 g (4–6 tbsp) butter
- 120 ml (½ cup) milk (warm)
- Salt, to taste
- Pepper, to taste
- Optional: garlic, cream, or chives for extra flavor
Instructions
- Peel and cut potatoes
- Peel the potatoes and cut them into evenly sized chunks (~2-inch pieces).
- Boil potatoes
- Place in a large pot and cover with cold water.
- Add 1 tsp salt.
- Bring to a boil, then simmer 15–20 minutes, until potatoes are very tender and break apart easily with a fork.
- Drain and mash
- Drain the potatoes and return them to the pot.
- Mash with a potato masher (or ricer for extra smoothness).
- Add butter and milk
- Add butter first, letting it melt into the hot potatoes.
- Gradually stir in warm milk until you reach your desired creaminess.
- Season
- Add salt and pepper to taste.
- Optional: stir in roasted garlic, cream, or chopped chives for extra flavor.
- Serve
- Serve hot as a side dish with gravy, roasted meat, or vegetables.
💡 Tips for fluffy mashed potatoes:
- Use starchy potatoes (Russet or Yukon Gold).
- Don’t overmix; it can make potatoes gluey.
- Warm the milk and butter before adding—they absorb better and keep potatoes hot.
If you want, I can give you a garlic parmesan version that’s ultra-rich and restaurant-style. Do you want me to do that?
