Creamy Mashed Potatoes
Smooth, buttery mashed potatoes — the ultimate comfort side. Warming the milk and not over-mashing keeps them fluffy, never gluey.
by Culicious Kitchen
Ingredients
- 1 kg floury potatoes
- 80 g butter
- 120 ml whole milk
- salt and white pepper
Method
- 1
Put the peeled, quartered potatoes in a pot and cover with cold water (starting in cold water cooks them evenly). Add a big pinch of salt.
- 2
Bring to a boil, then simmer until completely tender — a knife should slide in with no resistance, about 15-18 minutes. Undercooked potatoes make lumpy mash.
- 3
Drain well, then return the potatoes to the hot empty pot and let them steam-dry for 1-2 minutes over low heat. Drier potatoes = fluffier mash.
- 4
Warm the milk (cold milk makes gluey, cold mash). Add the butter to the potatoes and mash until smooth — use a potato masher or ricer, never a blender (it turns them to glue).
- 5
Pour in the warm milk a little at a time, stirring gently, until creamy and the texture you like. Don't overwork it.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.