These creamy mashed potatoes are rich, fluffy, and full of buttery flavor. The key to getting a thick, smooth mash is to avoid adding too much liquid. Instead of pouring in lots of milk or water, use plenty of butter and add only a small amount of warm milk if needed.
Ingredients
- 2 lbs potatoes, peeled and cut into chunks
- 5 tablespoons unsalted butter
- ¼–½ cup warm milk, only as needed
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 garlic clove, optional
- 1–2 tablespoons cream cheese, optional
Step 1 — Cook the Potatoes
Place the potatoes in a large pot and cover them with cold water.
Add salt and bring the water to a boil. Reduce the heat and cook for about 15–20 minutes, or until the potatoes are completely tender.
A fork should slide easily through the center.
Don’t undercook them, because firm potatoes are much harder to mash smoothly.
Step 2 — Drain Thoroughly
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