Description
This classic mashed potatoes recipe yields fluffy, creamy, and buttery potatoes that are perfect every time. Made with russet or Yukon gold potatoes, garlic for optional extra flavor, melted butter, and warm milk, it’s a comforting side dish ideal for any meal.
Ingredients
Scale
Main Ingredients
- 4 pounds potatoes (russet or Yukon gold)
- 3 cloves garlic (optional)
- ⅓ cup melted salted butter
- 1 cup milk (or cream)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the Potatoes: Peel and quarter the potatoes, then place them in a pot filled with cold salted water to start cooking evenly.
- Boil Potatoes: Add the cloves of garlic if using, bring the water to a boil, and cook uncovered for about 15 minutes or until the potatoes are fork-tender.
- Drain Potatoes: Once cooked, drain the potatoes well to remove excess water, ensuring the mash will be creamy.
- Heat Milk: Warm the milk or cream on the stovetop or in the microwave until heated through but not boiling.
- Mash Potatoes: Add melted butter to the drained potatoes and start mashing. Gradually add the warmed milk bit by bit, continuing to mash until the desired creamy consistency is achieved.
- Season and Serve: Season with salt and black pepper to taste. Serve the mashed potatoes hot as a perfect side dish for any meal.
Notes
- For ultra creamy potatoes, use Yukon gold potatoes and cream instead of milk.
- Adding garlic cloves while boiling infuses a gentle garlic flavor without overpowering the dish.
- To prevent gluey potatoes, avoid over-mashing—mash just until smooth.
- Butter and warm milk should be added gradually to control texture and creaminess.
- Serve immediately for best texture and flavor, though leftovers reheat well with a splash of milk.
Nutrition
- Serving Size: 0.5 cup
- Calories: 209 kcal
- Sugar: 2 g
- Sodium: 74 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 17 mg
