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Silky mashed potatoes swirled in a rustic ceramic bowl, pat of butter melting on top, warm evening light, wooden table, subtle steam, DSLR close-up.

Extra-Creamy Mashed Potatoes

Soft, buttery clouds for the soul.
Preparation Mood
Peeling potatoes is slow and honest — it feels like unwinding. As they simmer, you finally breathe. Steam rising from the pot warms your face. This dish gives comfort not just when you eat it, but while you make it.
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Ingredients Method

Ingredients
  

  • Base
  • 4 large potatoes Yukon Gold or Russet
  • Water for boiling
  • 1 tsp salt boiling water
  • Creaminess
  • 4 tbsp butter
  • ½ cup warm milk
  • 2 tbsp heavy cream optional
  • Seasonings
  • Salt
  • Black pepper
  • Optional Extras
  • Garlic powder
  • Fresh chives
  • Extra butter

Method
 

  1. Step 1: Peel & Cut
  2. Peel potatoes slowly — there’s no rush.
  3. Cut into equal-sized chunks so they cook evenly.
  4. Step 2: Boil
  5. Place potatoes in a pot.
  6. Cover with cold water.
  7. Add 1 tsp salt.
  8. Bring to a boil and cook 15–18 minutes until fork-tender.
  9. Step 3: Drain & Steam-Dry
  10. Drain potatoes completely.
  11. Return them to the hot pot.
  12. Let them sit 1 minute to evaporate excess moisture.
  13. Step 4: Mash Base
  14. Add butter first — let it melt completely.
  15. Mash gently before adding liquid.
  16. Step 5: Add Warm Milk
  17. Heat milk slightly (never add cold milk).
  18. Pour gradually while mashing.
  19. Add cream for extra richness.
  20. Step 6: Season & Fluff
  21. Add salt and pepper.
  22. Mash to desired creaminess — smoother or chunkier based on your mood.
  23. Step 7: Serve
  24. Spoon into a warm bowl, add extra butter, let it melt into a golden pool.