Description
This recipe provides a guide to making creamy and flavorful mashed potatoes. You can customize it to your liking with variations like garlic, buttermilk, or sour cream.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup milk (or buttermilk for tang)
- 4 tablespoons butter
- 2 cloves garlic, roasted (optional)
- 1/4 cup sour cream (optional)
- Salt and pepper to taste
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain potatoes well and return them to the pot.
- Heat milk and butter in a separate saucepan or in the microwave.
- Mash potatoes with a potato masher or electric mixer.
- Gradually add warm milk and butter mixture to the potatoes, mixing until smooth and creamy.
- Stir in roasted garlic and/or sour cream, if desired.
- Season with salt and pepper to taste. Serve hot.
Notes
- For vegan mashed potatoes, use plant-based milk and butter.
- You can make mashed potatoes ahead of time and reheat them in the microwave or oven.
- To prevent potatoes from becoming gummy, avoid over-mixing.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg