Buttery Mashed Potatoes
Creamy mashed potatoes: like a warm, fluffy cloud of spud heaven that cozies up on your plate and gives your taste buds a big, buttery hug.
Equipment
- 1 Stock Pot
Ingredients
- 3 lbs Potatoes Russet or Yukon Gold
- 1 cup 2% milk
- ½ cup butter
- salt to taste
- chives for garnish
- 3 cloves of garlic minced
Instructions
- Select about 3 pounds of potatoes. Russet potatoes are excellent for a fluffy texture, while Yukon Gold potatoes bring a buttery richness.
- Peel the potatoes and cut them into evenly sized chunks. This ensures even cooking and makes mashing a breeze.
- Place the potato chunks in a pot, cover them with cold water, and add a generous pinch of salt. Bring the water to a boil and let the potatoes simmer until they're fork-tender – usually 15-20 minutes.
- Drain the potatoes and let them sit in the pot for a minute to evaporate excess moisture. This helps achieve a creamier texture.
- Using a potato masher or a fork, start mashing the potatoes. Don't worry about perfection; a few lumps add character.
- Throw in about 1/2 cup of butter.
- In a separate bowl, heat up about 1 cup of milk in the microwave. Warm milk blends better, creating a smoother texture. Add the warmed milk gradually to the potatoes, mixing as you go until you achieve the desired creaminess.
- Mix in additional salt and the minced garlic.
- Give your mashed potatoes a taste and adjust the seasonings if needed.
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