To make mashed potatoes from scratch, start by washing, peeling (optional), and cutting about 3 to 4 pounds of potatoes into evenly sized chunks. Boil the potatoes in salted water with optional garlic cloves until they are fork- tender (about 12-25 minutes depending on size). Drain the potatoes well and let them steam dry to remove excess moisture. In a separate bowl, warm milk or cream with butter. Mash the potatoes manually with a potato masher, gradually mixing in the warm butter and milk mixture until smooth and creamy. Season with salt and pepper to taste and serve warm. Here is a step-by-step summary:
Ingredients
- 3 to 4 pounds potatoes (Yukon Gold or Russet are good choices)
- Salt (for boiling and to taste)
- 2-4 tablespoons butter
- 1/2 to 1 cup warm milk or cream
- Optional: 1-2 garlic cloves, peeled (to boil with potatoes for extra flavor)
- Optional: sour cream or cream cheese for extra richness
- Pepper to taste
Instructions
- Peel (optional) and cut potatoes into chunks.
- Place potatoes (and garlic if using) in a pot of cold salted water. Bring to a boil and cook until tender (12 to 25 minutes depending on potato size).
- Drain well, return to pot, and let steam dry for a few minutes.
- Warm milk and melt butter together.
- Mash potatoes with a potato masher, gradually add the warm milk and butter mixture, and continue mashing to desired consistency.
- Season with salt and pepper.
- Serve warm, optionally garnished with chopped herbs like chives or parsley.
Avoid using a food processor or mixer as that can make mashed potatoes gluey. Mashing by hand results in the best texture. This classic method yields creamy, fluffy mashed potatoes with rich buttery flavor, perfect as a comforting side dish.
