Creamy Mashed Potatoes - Cocina Crush

# What You'll Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter, at room temperature

03 - 1/2 cup whole milk, warmed

→ Seasonings

04 - 1 tsp salt, plus additional for boiling water

05 - 1/4 tsp freshly ground black pepper

→ Optional Additions

06 - 2 tbsp heavy cream or sour cream for extra creaminess

07 - Chopped chives or parsley, for garnish

# Directions:

01 - Place the peeled and chunked potatoes into a large pot and cover with cold water seasoned with salt. Bring to a boil over high heat, then lower to a simmer.

02 - Simmer the potatoes for 15 to 20 minutes or until they become tender when pierced with a fork.

03 - Drain the potatoes thoroughly and return them to the pot. Allow steam to escape for 2 to 3 minutes to remove excess moisture.

04 - Add butter and warmed whole milk to the potatoes. Use a potato masher or ricer to blend until smooth and creamy.

05 - Season with salt and black pepper to taste. Optionally, stir in heavy cream or sour cream to enhance richness.

06 - Transfer the mashed potatoes to a serving dish and garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Advice:

01 -

They're impossible to mess up once you know the one thing that matters most.
Your kitchen will smell like Sunday dinner, which is its own reward.
Works with nearly any main dish without stealing the spotlight.

02 -

Overmashing turns potatoes into wallpaper paste—a potato ricer is worth its weight in gold if you tend toward enthusiasm with the masher.
Cold milk creates lumps that even the most aggressive mashing won't fix, so always warm it first.

03 -

Make these up to two hours ahead and reheat gently with a splash of milk—the flavors actually settle better and taste more integrated.
If they get too thick, thin them with warm milk one tablespoon at a time rather than panicking and adding too much at once.