Creamy classic side dish (Print Version)
# Ingredients:
01 -
1.8 kg potatoes (russet or Yukon Gold)
02 -
3 cloves garlic (optional)
03 -
75g melted salted butter
04 -
240ml milk or cream
05 -
Salt, to taste
06 -
Black pepper, to taste
# Instructions:
01 -
Peel and quarter the potatoes. Place them in a pot of cold salted water.
02 -
Add the garlic (if using) and bring to a boil. Cook uncovered for about 15 minutes, or until the potatoes are fork-tender. Drain well.
03 -
Warm the milk or cream on the stove or in the microwave until hot.
04 -
Add the melted butter to the potatoes and start mashing. Gradually pour in the heated milk, a little at a time, while mashing to reach your desired consistency.
05 -
Season with salt and pepper to taste.
06 -
Serve hot and enjoy your creamy, perfect mashed potatoes!
# Notes:
01 -
Pick the Right Potatoes: Russet or Yukon Gold potatoes work best. Russets make the mash fluffy, while Yukon Golds make it creamier.
02 -
Cook the Potatoes Right: Cook the potatoes until they are just fork-tender, not too soft. Overcooking can make them watery.
03 -
Heat the Milk: Warm the milk before adding it. This keeps the potatoes creamy, as cold milk can make them less smooth.
04 -
Mash Carefully: Don't mash too much. Over-mashing can make them sticky. Mash just until smooth.
05 -
Taste and Adjust: Taste the mashed potatoes before serving. Add more salt or pepper if needed to get the best flavor.