Ingredients
-
2 pounds (about 1 kg) (such as Russet or Yukon Gold) Potatoes
-
4 tablespoons (about 56g), softened Unsalted butter
-
1/2 to 1 cup (120ml to 240ml) Milk or cream
-
To taste Salt
-
To taste Pepper
Directions
- Prepare the Potatoes:
- Peel the potatoes and cut them into chunks of roughly equal size. This helps them cook evenly.
- Boil the Potatoes:
- Place the potato chunks in a large pot and cover them with cold water.
- Add a generous pinch of salt to the water.
- Bring the water to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
- Drain and Dry:
- Once the potatoes are cooked, drain them well in a colander.
- Return the potatoes to the pot and let them sit over low heat for about 1-2 minutes, shaking the pot occasionally to evaporate any excess moisture. This step helps ensure your mashed potatoes aren’t watery.
- Mash the Potatoes:
- Using a potato masher or a potato ricer, mash the potatoes until they reach your desired consistency. Some people prefer smooth mashed potatoes, while others like them a bit chunkier.
- Add Butter and Milk/Cream:
- Add the softened butter to the mashed potatoes and mix until the butter is fully incorporated.
- Gradually pour in the milk or cream while continuing to mash the potatoes until they reach the desired creaminess. The amount of milk/cream you use will depend on your preference for the consistency of the mashed potatoes. Start with 1/2 cup and add more as needed.
- Season the mashed potatoes with salt and pepper to taste, and mix well.
- Serve:
- Transfer the mashed potatoes to a serving dish and garnish with additional butter or chopped herbs if desired.
- Serve hot as a side dish with your favorite main course.
Enjoy your creamy mashed potatoes!
