Ingredients
- 2 lbs (about 1 kg) potatoes (Russet or Yukon Gold work best)
- 1/2 cup warm milk or cream
- 4 tablespoons butter
- Salt to taste
- Optional: garlic, chives, sour cream, or cheese
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into evenly sized chunks, about 1-2 inches thick.
- Boil the potatoes: Place the potato chunks in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and steam dry: Drain the potatoes well in a colander. Return them to the hot pot for a minute to let any excess moisture evaporate.
- Mash the potatoes: Mash the potatoes with a potato masher or ricer until smooth.
- Add wet ingredients: Add the warm milk/cream and butter. Stir until fully combined and creamy.
- Season: Season with salt to taste. Add any optional ingredients like roasted garlic or chives if desired.
- Serve: Serve immediately while hot.