Ingredients:
- 4 lbs russet potatoes: Russets are ideal for their starchy texture, leading to fluffy mashed potatoes.
- 1 cup (2 sticks) unsalted butter, softened: Softened butter integrates more seamlessly.
- 1/2 cup whole milk or heavy cream: Choose whole milk for lighter potatoes, or heavy cream for extra richness. Start with 1/2 cup and add more as needed.
- 1/2 teaspoon garlic powder: For a subtle garlic flavor.
- 1 teaspoon salt: Or more to taste.
- 1/2 teaspoon black pepper: Or more to taste.
Instructions:
- Prep the Potatoes: Peel and cut the potatoes into uniform cubes for even cooking.
- Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
- Mash the Potatoes: Return the drained potatoes to the pot. Using a potato masher, hand mixer, or ricer, mash until the potatoes reach your desired consistency (slightly chunky or super smooth).
- Incorporate the Butter and Dairy: Add the softened butter, milk (or cream), garlic powder, salt, and pepper. Mash or beat with a mixer until everything is well combined and creamy. Adjust milk/cream quantity to reach your perfect level of creaminess.
- Taste and Adjust: Taste the mashed potatoes and adjust salt and pepper if needed.
- Serve: Serve immediately while warm, and enjoy!
Optional Add-Ins (for a ‘loaded’ version):
- 1/2 cup crumbled crispy bacon
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped chives
Tips:
- Warm your milk or cream before adding for the fluffiest potatoes.
- Don’t overmix the potatoes or they can become gummy.
- For make-ahead: Prepare the potatoes up to a day in advance. Store covered in the refrigerator. Reheat gently on the stovetop with a splash of milk or cream to bring back a creamy texture.
