Here’s a classic, creamy, and ultra-comforting Mashed Potatoes recipe — perfect as a side dish for everything from fried chicken to holiday dinners.
🥔 Classic Mashed Potatoes
🧾 Ingredients:
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2½ to 3 lbs potatoes (Yukon Gold or Russet are best)
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1 tsp salt (for boiling water)
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4 tbsp unsalted butter (plus more to taste)
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½ to ¾ cup whole milk (or heavy cream for extra richness)
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Salt and black pepper, to taste
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Optional:
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2–3 cloves garlic, peeled (boil with potatoes for garlic mash)
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Sour cream or cream cheese for added tang and creaminess
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Chopped chives or parsley for garnish
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🍳 Instructions:
🔹 1. Prep the Potatoes
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Peel (if desired) and cut potatoes into even chunks (~1½ inches).
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Place in a large pot and cover with cold water. Add 1 tsp salt.
🔹 2. Boil
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Bring to a boil over medium-high heat.
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Cook for 15–20 minutes, or until potatoes are very tender when pierced with a fork.
🔹 3. Drain & Dry
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Drain the potatoes well.
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Return them to the hot pot and let them sit on the stove (heat off) for 1–2 minutes to evaporate excess moisture.
🔹 4. Mash
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Add butter, then mash with a potato masher, ricer, or hand mixer.
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Gradually add warm milk, a bit at a time, until desired consistency is reached.
🔹 5. Season
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Taste and season with salt and pepper.
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Add more butter if you’re feeling generous — no judgment.
🔹 6. Serve Warm
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Top with a pat of butter and garnish with chopped herbs if you like.
🍽️ Variations:
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Garlic Mashed Potatoes: Boil 2–3 garlic cloves with potatoes, then mash them all together.
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Loaded Mashed Potatoes: Stir in shredded cheddar, bacon bits, and green onions.
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Buttermilk Mashed Potatoes: Substitute part of the milk with buttermilk for a tangy twist.
Let me know if you’d like a make-ahead version or how to turn this into mashed potato casserole!
