🥔 Classic Mashed Potatoes
Ingredients
- 1 kg potatoes, peeled and cut into chunks
- 4 tbsp butter
- ½–¾ cup warm milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- Optional: 2 cloves garlic, roasted or boiled
- Optional: chopped fresh parsley or chives
Instructions
- Boil the potatoes: Place potatoes in a pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes, until fork-tender.
- Drain well: Drain the potatoes and let them sit for 1–2 minutes so excess moisture evaporates.
- Mash: Add butter and mash until mostly smooth.
- Add milk: Gradually stir in warm milk until you reach your preferred consistency.
- Season: Add salt and black pepper. Mix gently—don’t overmix, or the potatoes can become gluey.
- Serve: Top with a little extra butter and parsley or chives if desired.
Tip: Yukon Gold potatoes make especially creamy mashed potatoes, while Russets produce a lighter, fluffier result.
