Creamy mashed potatoes

Here’s a classic creamy mashed potatoes recipe—smooth, buttery, and perfect as a side 🥔🧈

---

Creamy Mashed Potatoes

Ingredients (serves 4–6)

• 3 lbs potatoes (russet or Yukon gold), peeled and cut into chunks

• 4 tbsp butter (or more to taste)

• ½ cup milk or cream, warmed

• Salt and pepper, to taste

• Optional: garlic, sour cream, or cream cheese for extra richness

---

Instructions

1. Boil the potatoes

   • Place potato chunks in a large pot and cover with cold water.

   • Add 1 tsp salt.

   • Bring to a boil, then reduce heat and simmer until tender, about 15–20 minutes.

2. Drain and mash

   • Drain potatoes well.

   • Return to pot or a large bowl.

   • Mash with a potato masher, ricer, or electric mixer.

3. Add butter and milk

   • Stir in butter until melted.

   • Gradually add warm milk/cream until creamy.

4. Season

   • Add salt and pepper to taste.

   • Optional: fold in garlic, sour cream, or cream cheese for extra flavor.

5. Serve hot

   • Sprinkle fresh parsley or chives on top for garnish.

---

Tips for Extra Creamy Mashed Potatoes

• Use Yukon gold potatoes for naturally buttery texture.

• Warm your milk/cream—cold liquid can make mash gluey.

• Don’t overmix if using a mixer—can make potatoes gummy.

• Make ahead: Prepare mash, cover tightly, and reheat gently with a little extra milk.

If you want, I can also give a loaded, ultra-creamy version with cheese and garlic that’s perfect for holidays or comfort food nights.