🥔 Creamy Mashed Potatoes
Ingredients
1 kg potatoes, peeled and cut into chunks
60 g butter
120–180 ml warm milk
1 tsp salt, plus more for the cooking water
¼ tsp black pepper
Optional: 1–2 cloves roasted or minced garlic
Instructions
Boil the potatoes: Place potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook for 15–20 minutes, until fork-tender.
Drain well: Drain the potatoes and let them sit in the hot pot for about 1–2 minutes to allow excess moisture to evaporate.
Mash: Add the butter and mash until mostly smooth.
Add milk: Gradually stir in warm milk until you reach your preferred creamy consistency.
Season: Add salt and black pepper to taste. Stir in garlic if desired.
Serve immediately: Top with a little extra butter and freshly ground pepper.
Tip: Don’t overmix or beat the potatoes, as this can make them gluey. For especially fluffy mashed potatoes, use a potato ricer or masher rather than a food processor.
