Mashed Potato Recipe
Easy, creamy mashed potatoes with Yukon gold potatoes, butter, milk, garlic, and salt, with only 10 minutes of prep time.
Servings: 6 servings
Equipment
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 3 garlic cloves
- 4 teaspoons salt divided
- 4 tablespoons unsalted butter softened
- 1 cup whole milk warmed
- 2 tablespoons chopped fresh chives for garnish
Instructions
- Place potatoes and garlic in a large pot and cover with cold water by 1 inch. Add 3 teaspoons of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes. Lower the heat to low.
- Drain well and return the potatoes and garlic to the hot pot for 1–2 minutes to let excess moisture evaporate.
- Mash the potatoes and garlic with a masher or ricer until smooth.
- Add the butter and remaining salt, stirring until the butter melts. Gradually mix in the warm milk until creamy, adding more milk if you prefer a looser texture.
- Transfer to a serving bowl, sprinkle with chives, and serve hot.
Notes
My Top Tip: Mash the potatoes while they're hot. They’re easier to break down before they cool. A ricer gives a finer texture, while a hand masher can leave a few small lumps.
Storage: Store leftover mashed potatoes in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. If needed, add milk a tablespoon at a time to loosen the potatoes as they warm.
Nutrition
Serving: 1cup | Calories: 268kcal | Carbohydrates: 42g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 806mg | Potassium: 1024mg | Fiber: 5g | Sugar: 4g | Vitamin A: 304IU | Vitamin C: 45mg | Calcium: 83mg | Iron: 2mg
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