Mashed Potatoes Recipe
Mashed Potatoes Recipe That’ll Make You Feel Like a Kitchen Queen
Because let’s be real — sometimes you just need a bowl of creamy, dreamy mashed potatoes that’s basically a hug in food form.
Babe, hear me out…
I was prepping dinner one night, thinking about all the sides I could make, when my eyes landed on a pile of potatoes. And I thought, “Girl… we need mashed potatoes. Not just any mashed potatoes — the kind that makes you go, ‘Whoa, I made this?! Yes girl, yes you did.’” Next thing I knew, I was peeling, boiling, and mashing with extra butter because life is short, and potatoes deserve it.
Why I Love This Mashed Potatoes Recipe
This isn’t just a side dish. It’s comfort, nostalgia, and cozy vibes all rolled into one fluffy, buttery bite. I love this recipe because it’s forgiving — overcooked potatoes? Still creamy. Undercooked? Just mash a little longer. And the flavor? Girl, it’s buttery, slightly garlicky if you want, and melts in your mouth.
It’s perfect for weeknight dinners, fancy holiday spreads, or anytime you need something to make people swoon. The aroma alone will make your kitchen feel like a five-star restaurant, minus the pressure.
Ingredients You’ll Need
Mashed Potatoes Ingredients
- 2 pounds of potatoes (Yukon Gold are my fave for creaminess)
- 4 tbsp butter
- ½ cup milk (or cream if you’re feeling indulgent)
- Salt to taste
- Pepper to taste
- Optional: 1–2 cloves garlic, minced for extra flavor
Optional Toppings
- Chopped parsley for color
- Extra pat of butter on top
- Shredded cheese (totally optional but a little game-changer)
Step-by-Step Instructions
1. Prep the Potatoes
Peel (or leave the skins on for texture) and cut potatoes into even chunks. This helps them cook evenly. I like to hum a little tune here because peeling potatoes is surprisingly therapeutic.
2. Boil Until Tender
Place potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until tender — about 15–20 minutes. Pro tip: poke with a fork to check. If it slides in easily, you’re golden.
3. Mash Like a Pro
Drain the potatoes and return them to the pot. Add butter and mash using your favorite tool — hand masher, ricer, or even a fork if you’re feeling old-school. Add milk gradually until you reach that dreamy, creamy texture. Taste and season with salt and pepper. I may have done a little happy dance when mine turned out silky smooth.
4. Optional Garlic Boost
If you’re using garlic, sauté it lightly in butter before adding to the potatoes. Trust me, the aroma alone will make you weak in the knees.
5. Serve and Admire
Scoop the potatoes into a bowl, top with a pat of butter, sprinkle parsley, and watch everyone dig in. The first bite? Pure cozy happiness.
Tips for the Perfect Mashed Potatoes
- Use the right potato: Yukon Gold or Russet for creaminess.
- Don’t overmix: Overworked potatoes = gluey, sad texture.
- Warm your milk: Cold milk = cold potatoes and less creamy mash.
- Add butter generously: Because life is better with butter.
Variations You’ll Love
- Garlic Mashed Potatoes: Roasted or sautéed garlic for depth.
- Cheesy Mash: Fold in shredded cheddar or Parmesan for melty goodness.
- Herb Mash: Parsley, chives, or thyme make it fresh and fancy.
- Vegan Twist: Use olive oil and plant-based milk — still dreamy.
Serving Suggestions
Pair your mashed potatoes with:
- Roast chicken or beef for a classic combo
- Steamed veggies for balance
- Gravy, because yes, gravy always makes everything better
- A cozy dinner vibe with soft music and a glass of water or juice
Take a spoonful and savor it. It’s the kind of dish that makes you sigh, smile, and maybe do a little happy kitchen dance. Mashed potatoes aren’t just a side — they’re a cozy hug, a little indulgence, and proof that sometimes the simplest foods are the most magical.
Love you long time,
Maria
Mashed Potatoes Recipe
Ingredients
Mashed Potatoes Ingredients
- 2 pounds of potatoes Yukon Gold are my fave for creaminess
- 4 tbsp butter
- ½ cup milk or cream if you’re feeling indulgent
- Salt to taste
- Pepper to taste
- Optional: 1–2 cloves garlic minced for extra flavor
Optional Toppings
- Chopped parsley for color
- Extra pat of butter on top
- Shredded cheese totally optional but a little game-changer
Instructions
Prep the Potatoes
- Peel (or leave the skins on for texture) and cut potatoes into even chunks. This helps them cook evenly. I like to hum a little tune here because peeling potatoes is surprisingly therapeutic.
Boil Until Tender
- Place potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until tender — about 15–20 minutes. Pro tip: poke with a fork to check. If it slides in easily, you’re golden.
Mash Like a Pro
- Drain the potatoes and return them to the pot. Add butter and mash using your favorite tool — hand masher, ricer, or even a fork if you’re feeling old-school. Add milk gradually until you reach that dreamy, creamy texture. Taste and season with salt and pepper. I may have done a little happy dance when mine turned out silky smooth.
Optional Garlic Boost
- If you’re using garlic, sauté it lightly in butter before adding to the potatoes. Trust me, the aroma alone will make you weak in the knees.
Serve and Admire
- Scoop the potatoes into a bowl, top with a pat of butter, sprinkle parsley, and watch everyone dig in. The first bite? Pure cozy happiness.
Notes
- Use Yukon Gold or Russet potatoes for the best texture.
- Warm your milk or cream before adding for extra creaminess.
- Don’t overmix — overworked potatoes become gluey.
- Optional: Add roasted garlic, cheese, or fresh herbs to customize flavor.
- Perfect for pairing with roasted meats, gravy, or steamed vegetables.
