Instructions:
1. Prepare the potatoes:
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Peel the potatoes (if you prefer) or leave the skin on for more texture and nutrients.
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Cut the potatoes into uniform chunks (about 2-inch pieces) to ensure they cook evenly.
2. Cook the potatoes:
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Place the cut potatoes in a large pot and cover with cold water (about 1-2 inches above the potatoes).
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Add a pinch of salt to the water.
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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.
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3. Drain and mash the potatoes:
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Drain the cooked potatoes in a colander and return them to the pot or place them in a large mixing bowl.
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Let them sit for a minute or so to allow excess steam to evaporate.
4. Mash the potatoes:
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Use a potato masher, fork, or a ricer to mash the potatoes until smooth and fluffy.
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Add the softened butter and continue to mash until it’s fully incorporated.
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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:
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Add salt and pepper to taste. Stir well and taste to adjust the seasoning.
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Optional: Add minced garlic, roasted garlic, sour cream, or shredded cheese to elevate the flavor.
6. Serve:
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Serve the mashed potatoes hot, topped with a little extra butter, chives, or other garnishes.
Tips:
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Smoothness: For the smoothest mashed potatoes, use a potato ricer or food mill instead of a masher.
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Flavor variations: To make them extra rich, you can add sour cream, cream cheese, or roasted garlic.
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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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