Description
A classic recipe for perfectly creamy and fluffy homemade mashed potatoes using Yukon Gold or Russet potatoes, enriched with butter, warm milk, and seasoned with salt, pepper, and optional garlic for added flavor. This comforting side dish is easy to prepare and ideal for any occasion.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet Potatoes (peeled and cut into even-sized chunks)
Dairy
- 1/2 cup Unsalted Butter (softened at room temperature)
- 1 cup Whole Milk (warmed slightly before adding)
Seasonings
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (adjust to taste)
- 2-3 cloves Garlic (optional, roasted or boiled with potatoes)
Instructions
- Peel and Cut Potatoes. Thoroughly peel the potatoes and cut them into evenly sized chunks about 1-2 inches each to ensure uniform cooking.
- Prepare Potatoes for Boiling. Place the potato chunks into a large pot and cover them with cold water, then add a pinch of salt to the water.
- Cook Potatoes. Bring the pot to a boil over medium-high heat, then reduce the heat to medium and simmer the potatoes for 15-20 minutes until they are fork-tender.
- Drain and Steam Off. Drain the potatoes and let them sit for a few minutes to release any excess steam, preventing watery mash.
- Return to Pot and Dry. Put the drained potatoes back into the pot over low heat for 1-2 minutes, stirring gently to help evaporate any remaining moisture.
- Add Butter and Mash. Add the softened butter to the potatoes and mash until smooth and creamy using a potato masher.
- Incorporate Warm Milk. Gradually pour in the warmed milk while continuing to mash until you reach your desired creamy consistency.
- Season and Add Garlic. Season the mashed potatoes with salt and freshly ground black pepper to taste, and mix in the optional roasted or boiled garlic for extra flavor.
- Optional Whip. For a fluffier texture, use a hand mixer to beat the mashed potatoes briefly.
- Serve. Serve the mashed potatoes warm, garnished with additional butter or fresh herbs if desired.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier mash.
- Warming the milk prevents cooling the potatoes when mixing.
- Allow potatoes to dry well after draining for less watery mashed potatoes.
- Roasted garlic adds a sweet, mellow flavor compared to raw garlic.
- For vegan variation, substitute butter and whole milk with plant-based alternatives.
