Mashed potatoes are the perfect side dish, and they are so easy to make, in this recipe we will show you how to make the perfect creamy mashed potatoes, serve them with a nice steak, roasted chicken or top it off with a vegetarian stew. Enjoy!
Ingredients:
- 2 pounds (about 900g) potatoes (russet, Yukon Gold, or your preferred variety)
- 4 tablespoons (60g) unsalted butter, softened
- 1/2 cup (120ml) whole milk or heavy cream
- Salt, to taste
- Black pepper, freshly ground, to taste
- Optional: minced garlic, chives, or parsley for garnish
Instructions:
- Peel the potatoes and cut them into chunks of roughly equal size to ensure even cooking.
- Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
- Once the potatoes are cooked, drain them thoroughly in a colander.
- Return the potatoes to the pot or transfer them to a large mixing bowl. Mash them using a potato masher or a fork until they reach your desired consistency. For smoother mashed potatoes, you can use a potato ricer or a handheld mixer.
- While the potatoes are still hot, add the softened butter and milk or cream to the pot or mixing bowl. Mix well until the butter is melted and the potatoes are creamy. If desired, you can add more butter or milk/cream to adjust the consistency to your liking.
- Season the mashed potatoes with salt and freshly ground black pepper to taste. If you want to add extra flavor, you can also mix in minced garlic, chopped chives, or parsley.
- Transfer the mashed potatoes to a serving dish and garnish with additional butter or herbs if desired. Serve hot and enjoy!
Note: You can prepare mashed potatoes ahead of time and reheat them before serving. To reheat, simply place them in a microwave-safe dish and heat in the microwave in short intervals, stirring occasionally, until heated through. Alternatively, you can reheat them in a pot on the stove over low heat, stirring frequently to prevent sticking.