Side Dish: United States – Creamy Mashed Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

3 lb (1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into even chunks
4 tbsp (60 ml) unsalted butter, more to taste
1 / 2–1 cup (120–240 ml) whole milk or heavy cream, warmed
1 tsp kosher salt, adjust to taste
1 / 2 tsp freshly ground black pepper
Optional: 2–4 tbsp (30–60 ml) sour cream or cream cheese for extra creaminess
Optional: chopped chives or parsley to garnish
Optional: roasted garlic

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to simmer and cook until very tender, about 15–20 minutes.
2. Drain potatoes well and return to the hot pot. Allow to sit off heat for 1–2 minutes to remove excess moisture.
3. Mash with a potato ricer or masher. Add butter and mash until incorporated.
4. Gradually add warmed milk or cream until desired consistency is reached. Stir in sour cream if using.
5. Season to taste with salt and pepper. Keep warm until serving; garnish with chives or parsley.

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