Simple Creamy Mashed Potatoes
A classic and easy recipe for creamy mashed potatoes, perfect for any meal.
Ingredients
Main Ingredients
- 3 lb potatoes, peeled and cubed (approx 1 inch pieces)
- 3 small cloves garlic, peeled and smashed
- 1 tbsp salt (for boiling)
- 4 tbsp unsalted butter, cubed and room temperature (plus more for topping potatoes)
- ⅓ cup heavy cream or full fat milk, warmed (plus up to ¼ cup more if needed)
- Salt to taste
Instructions
Preparation
- Place the peeled and cubed potatoes along with the smashed garlic cloves into a large pot. Add the 1 tbsp of salt.
- Fill the pot with cold water, ensuring it covers the potatoes by approximately 4-5 inches.
- Bring the water to a boil over high heat. Once it reaches a boil, reduce the heat to let it simmer rapidly. Cook the potatoes for about 15-20 minutes until they are soft and tender, breaking apart easily when pierced with a fork.
- Drain the cooked potatoes well and return them to the hot pot (off the heat). Let the potatoes sit in the dry pot for 1 minute to help evaporation of any remaining moisture. Shake them around the pot a few times.
Mashing
- Add the cubed butter and warmed cream to the potatoes. Mash them together well, adding a little extra cream if needed to achieve your desired consistency.
Serving
- Transfer the mashed potatoes to a serving bowl. Drizzle with extra melted butter, sprinkle with pepper, and add fresh chives or herbs of your choice for garnishing. Serve hot!
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat with a splash of milk or cream to restore creaminess. Customize with roasted garlic, cheese, or herbs for flavors.