A Foolproof Homemade Mashed Potatoes
A Foolproof Homemade Mashed Potatoes made creamy with milk, seasoned with salt and pepper. A touch of garlic adds an alluring flavor to this meal.
Servings 10 Servings
- 4 pounds potatoes russet or Yukon gold
- 1 stick butter 2 tbsp for garnish
- 1 cup whole milk or cream
- salt & pepper to taste
- 3 cloves garlic optional
Peel and dice potatoes into 1-inch cubes or chunks (make sure all are relatively the same size).
Place the potatoes chunks and garlic cloves in a large saucepan, season with salt and bring to a boil over medium-high heat. Then reduce heat to maintain a rolling boil and cook until potatoes are tender about 15 to 20 minutes. When they’re cooked through a fork should easily slide into the potatoes with no resistance.
Drain the water completely and leave the potatoes in the pot. Add butter to potatoes hold back 2 tablespoons of butter for garnish and mash with a potato masher until they’re smooth. That’s a potato masher, not an electric mixer. We’re not making whipped potatoes!.
Add the warm milk to the potatoes and stir until everything is nicely mixed.
Season the mashed potatoes with salt and pepper to your liking.
Transfer the potatoes to a serving dish and top them with the butter you held back for garnish.
Don’t overcook the potatoes. When potatoes are overcooked they too wet when you mashed them, which will cause them to be very watery.
Make sure all the water is drained from the potatoes before mashing it
For best result, let the butter be at room temperature before adding it to the potatoes.
Calories: 160kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 20mg | Potassium: 792mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg