Mashed Potatoes Classic Side

# What You'll Need:

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

02 - 4 tbsp unsalted butter, room temperature

03 - 1/2 cup whole milk, warm

04 - 1 tsp salt, plus more for boiling

05 - 1/4 tsp freshly ground black pepper

06 - 2 tbsp heavy cream or sour cream (for added creaminess)

07 - Chopped chives or parsley for garnish

01 - Place peeled and chunked potatoes in a large pot and cover with cold water salted to taste.

02 - Bring water to a rolling boil over high heat, reduce to a simmer and cook until potatoes are tender, approximately 15 to 20 minutes.

03 - Drain potatoes thoroughly and return to the pot; let steam escape for 2 to 3 minutes to remove excess moisture.

04 - Add butter and warm milk to potatoes. Mash using a potato masher or ricer until the texture is smooth and creamy.

05 - Incorporate salt and freshly ground pepper to taste. Optionally, fold in heavy cream or sour cream for enhanced richness.

06 - Transfer mashed potatoes to a serving dish. Garnish with chopped chives or parsley as desired and serve immediately.

01 -

They come together in under 30 minutes, making them perfect for weeknight dinners when you need something reliable.
That creamy, fluffy texture is pure comfort without any fussiness or advanced techniques.
They're naturally vegetarian and gluten-free, so they work for almost any table you're feeding.

02 -

Never add cold liquid to hot potatoes or use a food processor, which can turn them into an unfortunate gluey mess that tastes worse the more you apologize for it.
A potato ricer will give you the smoothest texture, but honestly, a good old masher works just fine if that's what you have on hand.

03 -

Using a ricer instead of a masher creates that cloud-like texture that makes these taste like you went to culinary school.
Warm your serving bowl in the oven for 30 seconds so the potatoes stay hot longer, which sounds small but absolutely changes the experience of eating them.