Creamy Comfort Mashed Potatoes

Ingredients

• •
  Potatoes (Yukon Gold or Russet)(4 large (about 2 lbs / 900g))

  Substitutes: Other starchy potatoes like Maris Piper

• •
  Milk or Cream(1/4 - 1/2 cup (60-120ml), warmed)

  Substitutes: Unsweetened oat milk, Almond milk, Soy milk, Lactose-free milk

• •
  Butter(2-4 tbsp)

  Substitutes: Dairy-free butter spread, Olive oil (will change flavor)

• •
  Salt(1/2 tsp, or to taste)
• •
  White Pepper (optional)(Pinch)

  Substitutes: Black pepper (if preferred/accepted)

Instructions

1. 1

   Wash and peel the potatoes (if desired). Cut them into even, medium-sized chunks (about 1.5 inches).

2. 2

   Place the potato chunks in a large pot and cover with cold, salted water (about 1 inch above the potatoes).

3. 3

   Bring the water to a boil, then reduce the heat to a steady simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.

   Pro Tip: Ensure they are fully cooked; undercooked potatoes result in lumpy mash.
4. 4

   Drain the potatoes thoroughly in a colander. Let them sit for a minute or two to allow excess steam/water to evaporate.

5. 5

   Return the potatoes to the dry, warm pot (or a large bowl). Mash them using a potato masher, ricer (for smoothest results), or a sturdy fork until they reach your desired consistency. Avoid over-mashing or using a food processor, as this can make them gummy.

6. 6

   Gently warm the milk/cream and melt the butter. Gradually add the warm milk/cream and melted butter to the potatoes, stirring gently until smooth and creamy. Do not overmix.

7. 7

   Stir in the salt and white pepper (if using). Taste and adjust seasoning if necessary.

8. 8

   Serve warm. Can be served as a side or a base for other safe foods like gravy or plain chicken.