Creamy Mashed Potatoes
Serves: 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
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1 kg potatoes, peeled and cut into chunks
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4 tablespoons butter
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½–¾ cup warm milk
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1 teaspoon salt, plus more for the cooking water
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¼ teaspoon black pepper
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Optional: 2 cloves roasted or minced garlic
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Optional: chopped fresh parsley or chives
Instructions
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Boil the potatoes: Put the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for about 15–20 minutes, until fork-tender.
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Drain well: Drain the potatoes thoroughly and return them to the warm pot for 1–2 minutes to let excess moisture evaporate.
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Mash: Add the butter and mash until mostly smooth.
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Add milk: Gradually mix in the warm milk until the potatoes reach your preferred consistency. Don’t overmix, or they can become gluey.
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Season: Add salt and black pepper to taste. Stir in garlic, parsley, or chives if desired.
Tip: For especially rich mashed potatoes, replace part of the milk with warm cream. For extra-fluffy potatoes, use a potato ricer or masher rather than a food processor.
