Creamy Mashed Potatoes
Fluffy, buttery Yukon Gold mashed potatoes with warm milk and a touch of garlic. The dependable side for roasts and stews.
- Servings
- 6
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Ingredients
Equipment
- Large pot
- Potato masher or ricer
Instructions
Put the potatoes and garlic in the pot, cover with cold water by 1-inch and salt the water well. Bring to a boil, then simmer until a knife slides in with no resistance, 15–20 minutes.Put the potatoes and garlic in the pot, cover with cold water by 2.5 cm and salt the water well. Bring to a boil, then simmer until a knife slides in with no resistance, 15–20 minutes.
Meanwhile warm the milk and butter together until the butter melts.
Drain the potatoes well and return them to the hot pot for 1 minute to steam off excess water.
Mash or rice the potatoes, then stir in the warm milk mixture, salt and pepper until smooth. Don’t overwork them, or they turn gluey. Top with chives.
Notes
- Keep mashed potatoes warm in a covered bowl set over a pot of barely simmering water for up to an hour.
- Never mash potatoes in a blender or food processor; they turn to paste.
My notes
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Nutrition estimate
- Calories
- 295
- Protein
- 6 g
- Carbs
- 40 g
- Fat
- 13 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
