Here is a classic recipe for creamy, fluffy mashed potatoes 

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2 lbs russet or Yukon gold                               potatoes, peeled and cut into 1-inch cube – 1 cup milk, warmed – 4 tbsp (1/2 stick) unsalted butter, softened – 1 tsp sal

Ingredients:

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– 1 tsp salt – 1/4 tsp black pepper – 1/4 cup sour cream or plain Greek yogurt (optional)

Ingredients:

Place the potato cubes in a pot and cover with cold water by 1 inch. Bring to a boil over high heat.

Instructions:

Reduce to a gentle simmer and cook uncovered for 12-15 minutes, until fork tender. 

1.

1. Drain thoroughly then tip back into the dry pan to evaporate any excess moisture.

2.

1. Using a potato masher, crush the potatoes into a chunky mash, being careful not to overmix.

3.

1. Add the heated milk, butter and seasonings and continue mashing to reach a smooth, creamy texture.

4.

1. Finally, swirl in the natural yogurt until just combined, adding richness without oversoftening the mash.

5.

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