Classic Creamy Mashed Potatoes

Step 2: Drain and Mash the Potatoes
Once the potatoes are cooked, drain them thoroughly and return them to the hot pot. Allow them to sit for a minute or two to evaporate any excess moisture.

Using a potato masher, mash the potatoes to your desired consistency. For a smoother mash, you can use a potato ricer or food mill.

Step 3: Add Butter and Milk
In a small saucepan or microwave, warm the butter and milk together until the butter is melted and the mixture is warm. Gradually add the butter and milk mixture to the mashed potatoes, stirring gently until the potatoes reach a creamy consistency. You may not need all the milk, so add it in increments until you reach your desired texture.

Step 4: Season and Serve
Season the mashed potatoes with salt and pepper to taste. If you used garlic in the boiling process, the mashed potatoes will have a subtle garlic flavor. You can also add fresh chives or parsley for garnish.

Serve hot and enjoy with your favorite main dish.

Cooking Notes:
Potato Choice: Russet potatoes yield a fluffier mash, while Yukon Gold potatoes produce a creamier texture. For the best of both worlds, you can use a combination of both.
Extra Creaminess: For an even richer flavor, substitute some of the milk with heavy cream or sour cream.
Make Ahead: You can make mashed potatoes ahead of time and keep them warm in a slow cooker on low heat. Add a little extra butter or milk to keep them creamy.

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