Creamy Mashed Potatoes 🥔
Ingredients
2 lb (900 g) potatoes, peeled and cut into chunks
4 tbsp butter
½ cup (120 ml) warm milk
½ tsp salt, plus more to taste
¼ tsp black pepper
Optional: 2 cloves roasted or minced garlic
Instructions
Boil the potatoes: Put the potatoes in a pot, cover with cold water, add a little salt, and bring to a boil. Cook for about 15–20 minutes, until fork-tender.
Drain well: Drain the potatoes and let them sit in the hot pot for 1–2 minutes so excess moisture evaporates.
Mash: Add the butter and mash until mostly smooth.
Add milk: Gradually stir in the warm milk until the potatoes reach your preferred consistency.
Season: Add salt and black pepper to taste. Stir in garlic if desired.
Serve immediately: Top with a little extra butter for an especially creamy finish.
Tip: Don’t overmix the potatoes—vigorous mixing can make them gluey. For the fluffiest result, use a potato masher or ricer rather than a food processor.
