Creamy Milk-Cooked Mashed Potatoes
Ingredients
2 lbs potatoes (Yukon Gold preferred; Russets also work)
2 cups whole milk (or 1½ cups milk + ½ cup cream)
½ cup unsalted butter (1 stick), softened
1–1½ tsp salt (to taste)
Freshly ground black pepper, to taste
Optional add-ins
2 cloves garlic (smashed or roasted)
Chives or green onions
Sour cream or cream cheese
Grated cheese (Parmesan, cheddar, or Gruyère)
Instructions
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Salt
Water
ParmesanInstructions
1. Prepare the potatoes
Peel the potatoes if desired, or leave skins on for a rustic texture.
Cut into evenly sized chunks (about 2 inches) for even cooking.
2. Cook the potatoes in milk (not water)
Place potatoes in a wide saucepan or Dutch oven.
Pour in enough milk to just cover the potatoes.
Add salt and optional garlic.
Bring to a gentle simmer over medium heat (do not boil aggressively).
Cook uncovered for 20–25 minutes, stirring occasionally, until potatoes are very tender and the milk has reduced slightly.
