Ingredients
Scale
- 2 lbs potatoes (Yukon Gold or Russet)
- 4 tbsp unsalted butter, softened
- 1/2 cup milk or heavy cream, warmed
- 1 tsp salt
Optional Add-Ins:
- Roasted garlic, sour cream, or Parmesan cheese
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into 2-inch chunks for even cooking.
- Boil the Potatoes: Place the potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes or until fork-tender.
- Drain and Steam: Drain thoroughly and let the potatoes sit for 1-2 minutes to release excess moisture.
- Mash the Potatoes: Transfer the potatoes to a large bowl. Mash using a potato masher, ricer, or hand mixer.
- Add Butter and Milk: Gradually add butter and warm milk, stirring gently until smooth.
- Season and Serve: Taste and adjust salt if needed. Serve warm with a pat of butter on top.
Notes
- Use warm milk and softened butter to avoid lumps.
- For extra flavor, mix in roasted garlic or cheese during Step 5.
- Drying potatoes after boiling helps prevent watery mashed potatoes.