Mashed Potatoes
Fluffy boiled potatoes mashed smooth with butter and milk into a creamy side. A perfect partner for steak, chicken, and gravy, and a Thanksgiving table staple. A handful of ingredients, and almost impossible to get wrong.
Ingredients
- Potatoes · starchy (russet) preferred800 g
- Butter · room temperature60 g
- Milk · warmed, or cream0.5 cup
- Salt · to taste
- Black pepper · a pinch
- Minced garlic · optional1 clove
- Chives · to garnish, optional
Steps
- ⏲ 15 min
Peel and cut the potatoes into large chunks. Start them in cold salted water and boil until a fork slides through easily.
- ⏲ 1 min
Drain thoroughly, then set the pot back on low heat for a moment to steam off the remaining moisture so they aren't watery.
- ⏲ 3 min
Mash the potatoes smooth with a masher or fork (use a ricer for an extra-silky texture).
- ⏲ 2 min
Melt in the room-temperature butter first, then stir in the warm milk a little at a time to your desired consistency.
- ⏲ 1 min
Season with salt and pepper. Don't overmix — it turns gluey. Scatter chives on top and serve.
Tips & Variations
Variations
- Garlic mash: Warm garlic in the milk to infuse it.
- Cheesy mash: Melt in cheddar or Parmesan for richness.
- Sour cream mash: Use sour cream for a tangy, creamy version.
- Rustic mash: Mash skin-on for a country style.
Tips
- Starchy potatoes (russet) are the fluffiest; waxy ones can turn gluey.
- Steam off the moisture after boiling for a smooth, non-watery mash.
- Add the butter and milk warm so they blend in silky-smooth.
- Don't overmix — working the starch too much makes it pasty.
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