🥔Classic Mashed Potatoes

🛒 Ingredients

• 2 lbs Yukon Gold or Russet potatoes (about 5–6 medium)
• 4 tbsp butter (plus more to taste)
• 1/2 cup whole milk (or cream, for richer mash)
• Salt, to taste (start with 1 tsp for the water)
• Pepper, to taste
• Optional:
  • 1/4 cup sour cream or cream cheese (for tang and extra creaminess)
  • 2 cloves garlic, peeled (for garlic mashed potatoes)
  • 2 tbsp fresh chives or green onions, finely chopped (for garnish)
  • 1/4 tsp nutmeg (for warmth)

🔪 Instructions

Prep the Potatoes:

1. Peel the potatoes and cut into even chunks (about 1-inch pieces).
2. Place in a large pot and cover with cold water by at least 1 inch.
3. Add 1 teaspoon salt to the water.
4. If making garlic mashed potatoes, add the peeled garlic cloves to the pot.

Cook the Potatoes:

1. Bring to a boil over high heat, then reduce to a simmer.
2. Cook until potatoes are fork-tender, about 15-20 minutes.
3. Drain well in a colander, then return to the hot pot for 1-2 minutes to evaporate excess moisture.

Prepare the Dairy:

1. While potatoes are cooking, warm the milk or cream and butter in a small saucepan or microwave until butter is melted and mixture is warm (not boiling).

Mash and Mix:

1. Use a potato masher, ricer, or food mill to mash the potatoes to desired consistency.
   • For chunky mashed potatoes: Use a potato masher and don't overmash.
   • For smooth mashed potatoes: Use a ricer or food mill.
2. Gradually add the warm milk/butter mixture, stirring gently with a wooden spoon or rubber spatula.
3. If using, fold in sour cream or cream cheese.
4. Season with salt and pepper to taste.

Serve:

1. Transfer to a warm serving bowl.
2. Top with an additional pat of butter if desired.
3. Garnish with fresh chives or green onions if using.
4. Serve immediately.

💡 Tips

• For fluffier potatoes, use Russets. For creamier potatoes with less risk of gumminess, use Yukon Golds.
• Always start potatoes in cold water to ensure even cooking.
• Don't overwork the potatoes after mashing or they can become gluey.
• Warm your milk and butter before adding to prevent cooling down the potatoes too quickly.
• Make-ahead tip: Mashed potatoes can be made up to 2 hours ahead and kept warm in a covered dish over a pot of simmering water.

🔄 Variations

• Loaded Mashed Potatoes: Add 1/2 cup shredded cheddar cheese, 4 slices crumbled bacon, and 2 tbsp chopped chives.
• Herbed Mashed Potatoes: Add 1 tbsp each of fresh chopped herbs like parsley, thyme, and chives.
• Roasted Garlic Mashed Potatoes: Instead of boiling garlic with the potatoes, roast a whole head of garlic until soft and sweet, then squeeze the cloves into the mash.