Creamy Mashed Potatoes
Fluffy, buttery mashed potatoes with warm milk and a little garlic.
Serves 6
Prep 10 min
Cook 25 min
Ingredients
- 3 lb russet or Yukon Gold potatoes, peeled and cut in chunks
- 1 tablespoon salt, for the water
- 6 tablespoons butter
- 3/4 cup warm whole milk
- 1 clove garlic, minced, optional
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Steps
Step 1. Cover the potatoes with cold salted water, bring to a boil, and simmer for 15 to 20 minutes until very tender.
Step 2. Drain well and return to the hot pot for 1 minute to steam dry.
Step 3. Mash with the butter, then the warm milk and garlic. Do not overmix or they turn gluey.
Step 4. Season with the salt and pepper and serve hot.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.