Ingredients:
- 4 pounds of potatoes (russet or Yukon gold)
- 3 cloves of garlic (optional)
- ⅓ cup of melted salted butter
- 1 cup of milk or cream
- Salt and pepper to taste
Instructions:
- Peel and quarter the potatoes, then place them in a pot of cold salted water.
- Add the cloves of garlic (if using) and bring the pot to a boil. Cook uncovered for about 15 minutes or until the potatoes are fork-tender. Drain well.
- Warm the milk on the stove or in the microwave.
- Add the melted butter to the potatoes and start mashing. Gradually pour in the heated milk while mashing to achieve your desired consistency.
- Season the mashed potatoes with salt and pepper. Serve hot.
Customize Your Mashed Potatoes:
- Add sour cream, Greek yogurt, or cream cheese for a tangy twist.
- Experiment with cheeses like cheddar, parmesan, or gouda for added flavor.
- Enhance taste with roasted garlic, caramelized onions, or herbs.
- For extra depth, consider using ranch mix or chicken broth.
- Garnish with butter, chives, herbs, or thinly sliced green onions before serving.
Notes:
- Ensure the potatoes are well-drained before mashing. Let them sit for about 5 minutes or return them to the warm pot to evaporate any excess liquid.
- For the creamiest texture, use a hand masher or a potato ricer instead of a mixer or food processor.
- Use ample butter for a rich and creamy texture. Heating the milk before adding it helps with absorption.
Tips to Make In Advance
Prepare the mashed potatoes as directed and let them cool. Store in an airtight container in the refrigerator until needed. When ready to serve, reheat in a greased casserole dish at 325°F, dotting the top with butter. Bake until heated through (about 35-40 minutes).
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