Here’s a classic, creamy mashed potatoes recipe, plus tips to make them extra flavorful and smooth. I’ll also include a lighter, lower-calorie version if you prefer.
🥔 Classic Mashed Potatoes
Ingredients (Serves 4–6)
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2 pounds potatoes (Russet or Yukon Gold)
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½ cup milk (whole, 2%, or your choice)
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¼ cup unsalted butter
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Salt and pepper to taste
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Optional: 2–3 cloves garlic, minced or roasted
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Optional garnish: chopped parsley
Instructions
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Prep potatoes
Peel (or leave skin on for texture) and cut into roughly equal chunks. -
Boil potatoes
Place potatoes in a large pot, cover with cold water, add a pinch of salt. Bring to a boil, then simmer for 15–20 minutes, until potatoes are fork-tender. -
Drain and mash
Drain water, then mash potatoes using a potato masher, fork, or ricer for extra smoothness. -
Add butter & milk
Warm the milk slightly. Add butter and milk to the potatoes gradually, stirring until creamy. -
Season & serve
Season with salt, pepper, and optional garlic. Garnish with parsley. Serve hot.
🌿 Tips for Extra Creamy Mashed Potatoes
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Use Yukon Gold potatoes for naturally buttery texture.
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Warm milk and butter before adding to prevent cooling the potatoes.
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Ricer or food mill gives the smoothest results.
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Optional add-ins: sour cream, cream cheese, or roasted garlic for richness.
🥗 Lighter / Low-Calorie Version
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Replace butter with olive oil or light margarine.
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Use low-fat milk or unsweetened almond milk instead of whole milk.
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Add cauliflower (half potatoes, half steamed cauliflower) for lower calories and extra nutrients.
💡 Pro tip: Cauliflower blends with potatoes almost seamlessly — great for cutting calories without losing creaminess.
If you want, I can also give a slow-cooker version of mashed potatoes that’s hands-off and keeps them extra fluffy for holiday dinners.
Do you want me to do that?
