Ingredients
Equipment
Method
- Peel and quarter potatoes. Place them in a large pot and cover with cold, salted water. Add garlic cloves if you are using them.
- Bring the water to a boil and cook uncovered for 15 minutes, or until the potatoes are fork-tender. Drain the water thoroughly.
- Warm the milk or cream on the stovetop or in the microwave until it is warm to the touch.
- Add the melted butter to the drained potatoes. Begin mashing them with a potato masher. Gradually pour in the warm milk or cream while you continue mashing until you reach your desired consistency.
- Season the mashed potatoes with salt and black pepper to your taste. Serve immediately while hot.
Nutrition
Notes
For extra dry potatoes, let them sit for about 5 minutes after draining, or return them to the warm pot for a few minutes to ensure all moisture evaporates. Use a hand masher or a potato ricer for the creamiest texture; avoid using electric mixers or food processors, as they can make the potatoes gummy. Do not skimp on the butter; it is essential for a creamy, rich texture. Heating the milk or cream before adding it helps keep the potatoes hot and allows them to absorb the liquid better. Add the liquid gradually to achieve the perfect consistency.
To make ahead, cool the mashed potatoes completely, then store them in an airtight container in the refrigerator. To reheat, spread the cooled potatoes in a greased casserole dish, dot with butter, and bake at 325°F (160°C) for 35-40 minutes, or until heated through.