Description
A simple and creamy basic mashed potatoes recipe featuring tender boiled potatoes mashed with warm milk and butter, seasoned perfectly with salt and pepper. This classic comfort food is easy to prepare and serves as a perfect side dish for any meal.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds baking potatoes (such as russets), peeled and quartered
- 3 cloves garlic, peeled (optional, for added flavor)
- Salt, to taste
- Ground black pepper, to taste
Milk and Butter Mixture
- 1 cup milk (whole, low-fat, or half-and-half for a richer texture)
- 2 tablespoons butter
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the peeled and quartered potatoes along with the garlic if using. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Heat the Milk and Butter: While the potatoes are cooking, gently heat the milk and butter together in a small saucepan over low heat until the butter has melted. Remove from heat and set aside.
- Mash the Potatoes: Drain the potatoes and garlic thoroughly, then return them to the pot. Gradually add the warm milk and butter mixture, mashing the potatoes with a potato masher or using an electric mixer until the mixture is smooth and creamy.
- Season and Serve: Taste and season with salt and freshly ground black pepper as desired. Serve the mashed potatoes warm, optionally topped with extra butter or gravy for added richness.
Notes
- For extra flavor, garlic can be boiled with the potatoes and mashed together.
- Use half-and-half or heavy cream instead of milk for a richer texture.
- Do not over-mash to avoid gummy potatoes; gently mix until creamy.
- Russet potatoes yield the fluffiest mashed potatoes due to their high starch content.
- Leftover mashed potatoes can be stored in the refrigerator for up to 3 days.
