Creamy Mashed Potatoes
These classic mashed potatoes are irresistibly creamy, buttery, and pair perfectly with any main course for the ultimate cozy meal.
Servings: 10 servings
- 2 pounds russet potatoes or Yukon gold potatoes
- ½ cup milk or more for a creamier texture
- ¼ cup butter or ghee
- salt and pepper to taste
Optional Add Ins
- bacon bits
- chives or other herbs
- cream cheese or goat cheese
- roasted garlic
Peel the potatoes with a hand peeler.
Dice the potatoes into chunks and place them into a pot. Fill the pot with cold water, bring it to a boil and cook the potatoes for about 15 minutes, or until the potatoes are fork tender.
While the potatoes are cooking, melt the butter and milk in a saucepan until it's warm. Alternatively, you could melt and warm this in the microwave.
Drain the potatoes in a colander and place them back into the pot.
Pour the butter milk mixture on top of the potatoes. Mash the potatoes with a hand masher until the desired consistency. You can always add more milk or butter for a creamier consistency. Season with salt and pepper.
Scoop the mashed sweet potatoes into a bowl, add a pat of butter, sprinkle with chopped parsley and serve!
- You can certainly make this recipe dairy-free and vegan by using a plant-based milk and butter alternative.
Calories: 369kcal | Carbohydrates: 74g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 1012mg | Fiber: 6g | Sugar: 4g | Vitamin A: 172IU | Vitamin C: 73mg | Calcium: 40mg | Iron: 1mg