Mashed Potatoes Recipe
Creamy, buttery, and perfectly smooth mashed potatoes that are the ultimate comfort food. Easy to make, versatile, and perfect for weeknight dinners or special occasions.
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.