Ingredients (serves 4-6)
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2 pounds (about 4-5 large) potatoes – russet or Yukon Gold work best
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4 tablespoons butter (more if you like it rich)
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1/2 cup milk (warm)
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Salt, to taste
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Pepper, to taste
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Optional: garlic, sour cream, or cream cheese for extra flavor
Instructions
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Peel and cut the potatoes
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Peel the potatoes and cut them into roughly equal-sized chunks (about 2 inches).
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Boil the potatoes
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Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
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Bring to a boil over high heat, then reduce to a simmer for 15–20 minutes, until potatoes are fork-tender.
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Drain and mash
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Drain the potatoes well and return them to the pot.
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Mash using a potato masher, ricer, or fork until mostly smooth.
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Add butter and milk
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Stir in the butter first so it melts evenly.
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Gradually add the warm milk until you reach your desired creaminess.
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Season
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Add salt and pepper to taste.
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Optional: stir in roasted garlic, sour cream, or cream cheese for extra flavor.
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Serve hot
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Transfer to a serving bowl and add a small pat of butter on top if you want.
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💡 Tips for extra fluffy mashed potatoes:
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Use warm milk so it mixes better and keeps the potatoes hot.
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Don’t over-mash or use a blender—too much stirring makes them gluey.
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Yukon Gold potatoes give a naturally buttery, creamy texture.
If you want, I can also give a super fluffy, restaurant-style version that’s extra smooth and creamy—perfect if you want mashed potatoes that melt in your mouth. Do you want me to do that?
