A simple blend of potatoes, warm milk, and butter creates smooth, rich mashed potatoes—an essential side dish for any meal.
Add peeled potatoes (and garlic if desired) to salted boiling water. Simmer until soft and easily pierced with a fork.
Gently heat milk and butter in a small saucepan until the butter melts completely.
Drain the potatoes and return them to the pot. Gradually mix in the warm milk mixture and mash until creamy. Adjust seasoning to taste.
Cut potatoes usually take 15–20 minutes to become tender. Whole potatoes need more time.
Both varieties work well depending on your preferred texture.
Let the potatoes cool fully, then store them in an airtight container in the fridge for 3–4 days. Reheat on the stove, in the microwave, or in the oven with a splash of milk.
Yes — they freeze well for up to 1 month. Reheat from frozen or thaw overnight in the refrigerator.
Peel and cut the potatoes into even-sized pieces. Optional: peel and crush garlic cloves.
Place potatoes (and garlic) in a large pot of salted boiling water. Boil on medium-high heat until tender, about 15–20 minutes for cut potatoes.
While potatoes are boiling, heat the milk and butter together in a small saucepan until the butter melts. Keep warm.
Drain the cooked potatoes and return them to the pot.
Gradually add the warm milk and butter mixture to the potatoes. Mash with a potato masher or mix until smooth and creamy.
Taste and season with additional salt if needed. Serve immediately. AND ENJOY
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
