Ingredients
Equipment
Method
- Peel and quarter potatoes. Place them in a large pot and cover with cold, salted water. Add garlic cloves if you are using them.
- Bring the water to a boil and cook uncovered for 15 minutes, or until the potatoes are fork-tender. Drain the water thoroughly.
- Warm the milk or cream on the stovetop or in the microwave until it is warm to the touch.
- Add the melted butter to the drained potatoes. Begin mashing them with a potato masher. Gradually pour in the warm milk or cream, a little at a time, while you continue mashing until you reach your desired consistency.
- Season the mashed potatoes with salt and black pepper to your taste. Serve immediately while hot.
Nutrition
Notes
For best results, let the drained potatoes sit for about 5 minutes to ensure all excess liquid evaporates. You can also return them to the warm pot for a few minutes to dry out. Use a hand masher or a potato ricer for the creamiest texture; avoid using electric mixers or food processors, as they can make the potatoes gummy. Do not skimp on the butter; it is essential for a creamy texture. Heat your milk or cream before adding it to the potatoes to keep them hot and help them absorb better. Add the liquid gradually to control the consistency.