Think all mashed potatoes are created equal? Think again. Many home cooks default to boiling their potatoes, but that’s where the texture often falls flat — watery, gluey, or lacking flavor.
The secret to ultra-creamy, fluffy, and flavorful mashed potatoes isn’t in the boiling water — it’s in cooking them gently and fully controlling the moisture. Once you know the right method, you’ll never go back to traditional boiling.
Step 2: Ingredients (Rewritten Clearly)
You’ll need:
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2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cut into chunks
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4 tablespoons unsalted butter
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½ cup whole milk or cream, warmed
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Salt and pepper, to taste
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Optional: roasted garlic, chives, or Parmesan for extra flavor
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