Basic Creamy Mashed Potato Recipe
We keep things really simple with this one, making it the perfect mashed potato recipe for most of your mains.
Servings: 4 servings
Ingredients
- 2 lbs russet potatoes
- 4 TBSP butter, + more for serving
- 1/2 cup milk
- 2 (heaping) TBSP plain Greek Yogurt You could also use sour cream or cream cheese
- Sea salt and cracked black pepper, to taste
- Fresh chives, sliced thin, for garnish
Instructions
- Peel the potatoes and then slice them lengthwise, then widthwise, so you have four large quarters.
- Place the potato quarters into a pot, then cover them with cold water. (Just enough cold water to fully cover the potatoes.)
- Bring the water to a boil and season it with some salt. Let the potatoes boil for about 15 minutes, or until they are fork tender. You can test them with a fork or knife. If the utensil goes in without any resistance, they're ready!
- Drain the potatoes well, then roughly mash them up immediately. Add the butter, then mix the potatoes with a hand mixer or hand masher, mixing in the butter.
- Add half of the milk, half of the Greek yogurt, and a generous pinch of salt. Continue to mix or mash and give it a taste. You'll likely need a bit more creaminess and salt. Add the rest of the milk and yogurt, and another generous pinch of salt.
- Mix or mash until the potatoes are perfectly smooth; do another taste to ensure you've got enough salt.
- Transfer the mashed potatoes to a serving bowl, top them with a pat or two of butter, and then garnish with cracked pepper and fresh chives.
- These mashed potatoes will keep well in the fridge in an airtight container for about 3-4 days. You can also freeze them in an airtight freezer friendly container or bag for up to a year!
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g
