Ingredients
Potatoes
- 1.8 kg (4 lbs) Russet or Yukon Gold potatoes
Flavorings
- 3 garlic cloves (optional)
- 75g (5 tbsp) melted salted butter
- 240ml (1 cup) hot milk or cream
- Salt and pepper to taste
Instructions
- Prepare Potatoes: Peel and quarter the potatoes to ensure even cooking. Place them in a large pot of cold, salted water to start cooking from a low temperature.
- Boil Potatoes: Bring the pot to a boil and cook the potatoes for 15-20 minutes or until they are fork-tender. Cooking fully is essential for smooth mashed potatoes.
- Drain and Steam Dry: Thoroughly drain the potatoes and return them to the hot, empty pot. Allow them to steam dry for about 2 minutes to remove excess moisture, which helps to avoid watery mash.
- Mash Potatoes: Use a potato masher or, ideally, a potato ricer to mash the potatoes until smooth and lump-free.
- Add Butter: Stir the melted salted butter into the mashed potatoes for rich flavor and creaminess.
- Incorporate Milk or Cream: Gradually add the hot milk or cream while stirring to reach your desired creamy consistency. Be careful not to overmix as it can make the potatoes gluey.
- Season and Serve: Generously season with salt and pepper according to taste and serve immediately for best texture and flavor.
Notes
- For a garlic-flavored variation, add minced or roasted garlic cloves to the potatoes before mashing.
- Use a potato ricer for the smoothest, lump-free texture.
- Adjust milk or cream quantity based on your preferred mash consistency.
- Russet potatoes produce fluffier mash, while Yukon Gold gives a creamier texture.
- Serve mashed potatoes immediately or keep warm to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American