Grandma’s Creamy Mashed Potatoes

🥔 Grandma’s Creamy Mashed Potatoes

Ingredients

• 2 lb (900 g) potatoes, peeled and cut into chunks
• 1½ cups (360 ml) whole milk
• ½ cup (115 g) butter
• 2–3 cloves garlic, optional
• 1 tsp salt, plus more to taste

 

• ½ tsp black pepper
• ¼ cup (60 ml) heavy cream or sour cream, optional
• Fresh parsley or chives, optional

 

Instructions

 

1. Add the potatoes to a large pot.
   Pour in the milk and add the butter, salt, pepper, and garlic if using.
2. Cook gently.
   Bring everything to a gentle simmer over medium-low heat. Don't let the milk boil aggressively. Cover and cook for about 20–25 minutes, stirring occasionally, until the potatoes are completely tender.

 

1. Mash while hot.
2. Remove from the heat. Mash the potatoes directly in the pot, or transfer them to a bowl and mash them with a potato masher.
3. Make them extra creamy.
   Add the heavy cream or sour cream if desired. Mix gently until smooth and creamy.
4. Taste and adjust.
   Add more salt, butter, or pepper according to taste.

 

🤫 The real secret

Don't overmix the potatoes. Overworking them can make mashed potatoes gluey. For an especially smooth result, use a potato ricer or masher rather than a blender or food processor.