Creamy Mashed Potatoes

Ingredients

• 4 pounds Yukon Gold potatoes (peeled and cut into 1‑inch chunks; Russet can be used or a 50/50 mix)
• 4 cloves Garlic cloves (peeled)
• 1 tablespoon Salt (for boiling water; extra pinch for finishing)
• 0.75 cup Whole milk (can substitute heavy cream or half‑and‑half for richer texture)
• 0.5 cup Unsalted butter (cut into pieces; optional extra 0.25 cup for finishing)
• to taste Black pepper (freshly ground)
• 2 tablespoons Fresh chives (finely chopped; optional garnish)

Instructions

1. Peel and cut potatoes

   Peel the Yukon Gold potatoes (optional) and cut them into roughly 1‑inch cubes so they cook evenly.

   Time: PT5M

2. Prep garlic

   Peel 4 garlic cloves and set aside; they will cook with the potatoes for subtle flavor.

   Time: PT2M

3. Add potatoes and garlic to pot

   Place the cut potatoes and garlic cloves in a large pot, cover with cold water so the water sits about 1 inch above the potatoes, and add 1 tablespoon of salt.

   Time: PT2M

4. Boil potatoes

   Bring the pot to a rapid boil over high heat, then reduce to a simmer and cook for 10‑12 minutes, checking with a fork for tenderness.

   Time: PT12M

5. Heat milk and butter

   While the potatoes boil, combine 3/4 cup whole milk (or cream/half‑and‑half) and 1/2 cup butter in a small saucepan. Warm over medium heat, stirring occasionally, until the butter melts and the mixture is hot (3‑4 minutes).

   Time: PT4M

6. Drain and dry potatoes

   Drain the potatoes in a colander, then return them to the empty pot. Place the pot over low heat for 1‑2 minutes, stirring gently to evaporate any remaining water.

   Time: PT2M

7. Mash potatoes

   Using a potato masher (or a large fork), mash the potatoes to your desired consistency, leaving a few small lumps for texture.

   Time: PT2M

8. Combine butter‑milk mixture

   Pour the hot milk‑butter mixture over the mashed potatoes and gently fold with a wooden spoon until fully incorporated.

   Time: PT2M

9. Season to taste

   Taste the mash and add an extra pinch of salt and freshly ground black pepper if needed.

   Time: PT1M

10. Finish and garnish

    If desired, stir in an extra 1/4 cup butter, 1/2 cup grated Parmesan or Romano, and sprinkle chopped chives on top. Add a final pat of butter for shine.

    Time: PT3M

11. Serve or store

    Serve immediately, or transfer to a serving dish, cover, and refrigerate for up to 2 days. Reheat in a 350°F oven uncovered for a crisp top, or gently on the stovetop with a splash of milk.

    Time: PT0M

Nutrition Facts

Calories

383

Protein

6.5 g

Carbohydrates

51 g

Fat

14 g

Fiber

6.7 g