Creamy Mashed Potatoes

Creamy Mashed Potatoes

Ingredients

• 1 kg potatoes, peeled and cut into chunks

• 60 g butter

• ½–¾ cup warm milk

• 1 teaspoon salt, plus more for the cooking water

• ¼ teaspoon black pepper

• 1–2 cloves garlic, optional

• 2 tablespoons cream, optional, for extra richness

Instructions

1. Boil the potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then cook for about 15–20 minutes, until the potatoes are very tender when pierced with a fork.

2. Drain well: Drain the potatoes thoroughly and return them to the warm pot. Let them sit for a minute or two so excess moisture evaporates.

3. Mash: Add the butter and mash until mostly smooth. Don’t overwork the potatoes, or they can become gluey.

4. Add milk: Gradually stir in the warm milk until you reach your preferred consistency. Add cream if using.

5. Season: Mix in salt, black pepper, and cooked mashed garlic if desired. Taste and adjust the seasoning.

6. Serve: Serve immediately while hot, with a small pat of butter on top if you like.

Easy tips for extra-fluffy potatoes

• Use Yukon Gold or Russet potatoes when available.

• Always add warm milk, not cold milk.

• Don’t use a blender or food processor—the potatoes can turn sticky.

• For garlic mashed potatoes, simmer the garlic with the potatoes or roast it first for a sweeter flavor.