Description
A smooth, buttery side dish of potatoes whipped with milk and butter into a creamy texture.
Ingredients
- 1 kg potatoes (Russet or Yukon Gold), peeled and cut into chunks
- 100 ml whole milk (or more, warmed)
- 50 g unsalted butter, softened
- Salt, to taste
- Black pepper, to taste
- Optional: 1–2 tbsp sour cream or cream cheese for extra richness
Instructions
- Place the potato chunks into a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender (about 15–20 minutes), when a fork slips in easily.
- Drain the potatoes well and return them to the pot. Let them steam-dry in the pot (off heat) for a minute or two.
- Begin mashing the potatoes using a potato masher or ricer until mostly smooth.
- Warm the milk (don’t boil) and add gradually to the potatoes while stirring, until desired creaminess is reached.
- Add the softened butter, stirring it in until fully melted and incorporated.
- Season with salt and black pepper to taste. If using sour cream or cream cheese, fold in now.
- Serve immediately, or keep warm covered until serving.
Notes
- Do not overmix the potatoes or use a blender/food processor — overworking can make them gluey.
- Warm the milk (or cream) before adding to help keep the mixture smooth.
- You can adjust creaminess by varying the milk or adding a little extra butter or sour cream.
- Leftovers can be reheated gently, adding a little milk to loosen them.
Nutrition
- Serving Size: ½ cup (approx. 150 g)
- Calories: ≈137 kcal
- Sugar: ≈3 g
- Sodium: ≈356 mg
- Fat: ≈5 g
- Saturated Fat: ≈1 g
- Trans Fat: 0 g
- Carbohydrates: ≈21 g
- Fiber: ≈2 g
- Protein: ≈3 g
- Cholesterol: ≈2 mg
