These mashed potatoes are buttery, creamy, and lumpy with texture and flavour.
I like to leave the skins on, but that’s totally up to you. And you can use any type of potato. Those are russet potatoes in the photo but I also like to use red potatoes.
I hope you enjoy them as much as we do!
- Potatoes- basically you want one potato per person or more if you like leftovers or have big eaters. In this recipe I used 6 potatoes – cut into 2 inch chunks
- 1 tbsp of salt
- 2 cloves of garlic – crushed
- 1/3 cup of butter
- splash of milk or cream
Place the chunks of potatoes in a medium to large saucepan, add the salt and the garlic. Then add enough water to just cover the potatoes. Bring to a boil on high heat then reduce the heat so that the water is at a light rolling boil. Cook uncovered for about 15-20 minutes depending on the type of potato you are using.
The potatoes are done when you can easily put a fork through them.
Now drain the water from the potatoes and mash with a potato masher or a fork. Don’t over mash as the potatoes will get pasty. Next, add the butter in chunks to the potatoes and cover the pot. Just let it sit until the butter is melted. Give it a bit of a stir, then add a splash of milk ( not too much, maybe a 1/4 cup or less.). Let the milk sit in the potatoes for a few minutes to warm up, then give another little stir.
Okay! The ultimate mashed potatoes are done. Bon Appetit 👍
Remember to cook with love in your heart-the food will taste better!
If you try this recipe and want to share please put your comments in the section below. Thanks 🙂