Instructions:
1. Prepare the potatoes:
Peel the potatoes (if you prefer) or leave the skin on for more texture and nutrients.
Cut the potatoes into uniform chunks (about 2-inch pieces) to ensure they cook evenly.
2. Cook the potatoes:
Place the cut potatoes in a large pot and cover with cold water (about 1-2 inches above the potatoes).
Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender and easily pierced with a knife.
3. Drain and mash the potatoes:
Drain the cooked potatoes in a colander and return them to the pot or place them in a large mixing bowl.
Let them sit for a minute or so to allow excess steam to evaporate.
4. Mash the potatoes:
Use a potato masher, fork, or a ricer to mash the potatoes until smooth and fluffy.
Add the softened butter and continue to mash until it’s fully incorporated.
Gradually add the milk (or cream) while mashing, until you reach your desired consistency. For creamier potatoes, use more milk or cream.
5. Season to taste:
Add salt and pepper to taste. Stir well and taste to adjust the seasoning.
Optional: Add minced garlic, roasted garlic, sour cream, or shredded cheese to elevate the flavor.
6. Serve:
Serve the mashed potatoes hot, topped with a little extra butter, chives, or other garnishes.
Tips:
Smoothness: For the smoothest mashed potatoes, use a potato ricer or food mill instead of a masher.
Flavor variations: To make them extra rich, you can add sour cream, cream cheese, or roasted garlic.
Make ahead: You can make mashed potatoes ahead of time and store them in the fridge for up to 2 days. Reheat with a little extra milk to keep them creamy.
These mashed potatoes are the perfect side dish for almost any meal. Whether it’s Thanksgiving, a family dinner, or a weeknight meal, they’re always a hit! Enjoy!
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