Creamy Mashed Potatoes

# What You Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

02 - Salt for boiling water

→ Dairy

03 - 4 tbsp unsalted butter, at room temperature

04 - 1/2 cup whole milk, warmed

→ Seasonings

05 - 1 tsp salt

06 - 1/4 tsp freshly ground black pepper

→ Optional Additions

07 - 2 tbsp heavy cream or sour cream for extra creaminess

08 - Chopped chives or parsley for garnish

# Directions:

01 - Place potato chunks in a large pot and cover with cold salted water.

02 - Bring water to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until potatoes are tender when pierced with a fork.

03 - Drain potatoes thoroughly and return them to the pot. Let steam escape for 2 to 3 minutes.

04 - Add butter and warm milk to the potatoes, then mash with a potato masher or ricer until smooth and creamy.

05 - Season with salt and pepper to taste. Optionally, fold in heavy cream or sour cream for additional richness.

06 - Transfer to a serving dish, garnish with chopped chives or parsley if desired, and serve hot.

# Expert Advice:

01 -

They're foolproof if you stick to room temperature butter and warm milk, which honestly saved me from lumpy disasters early on.
Ready in 30 minutes flat, which means you can plan them last minute without stress.
They taste like comfort but feel elegant enough for any table.

02 -

Never skip draining and steaming the potatoes dry, or you'll end up with soup instead of mash.
Temperature control is everything: cold milk or cold butter will wreck the texture, so bring both to room temperature or warm the milk first.

03 -

Use a potato ricer for the silkiest texture, but if you don't have one, a masher works just fine as long as you're gentle and patient.
Warming the milk before adding it prevents the potatoes from seizing up and turning waxy or gluey, which is the most common mistake.