- 3 pounds of russet or Yukon Gold potatoes, peeled and cut into chunks
- 2 cups whole milk
- 1 cup heavy cream
- 1 stick (1/2 cup) unsalted butter
- Salt and pepper to taste
- Optional: 2 garlic cloves (minced) for extra flavor
- Optional: A handful of chopped fresh chives or parsley for garnish
Instructions:
- Prep the Potatoes:
Peel and cut your potatoes into evenly sized chunks. Rinse them under cold water to remove excess starch. - Boil in Milk:
In a large pot, combine the whole milk and heavy cream. Add the potato chunks (and minced garlic, if using) to the pot. Bring the mixture to a gentle simmer over medium heat. Make sure the liquid covers the potatoes; add a little extra milk if needed. - Cook Until Tender:
Let the potatoes cook in the milk mixture until they are fork-tender, about 20-25 minutes. The potatoes will absorb the creamy liquid, building flavor from the inside out. - Mash It Up:
Drain any excess liquid (if necessary) and return the potatoes to the pot. Add the butter and mash the potatoes until smooth. For an extra creamy consistency, use a hand mixer or potato ricer. - Season to Perfection:
Stir in salt and pepper to taste. Adjust the seasoning, and if you’d like, fold in chopped chives or parsley for a burst of color and freshness. - Serve and Enjoy:
Serve your ultra-creamy mashed potatoes warm, and prepare for compliments! They pair perfectly with your favorite meats, gravies, or as a standalone comfort food.
