Creamy Milk-Cooked Mashed Potatoes
Ingredients
2 lbs (about 1 kg) potatoes — Yukon Gold or Russet work best
2½ cups whole milk
3–4 tbsp butter
2 garlic cloves (optional)
Salt, to taste
Black pepper, to taste
Optional extras:
Cream cheese
Sour cream
Chopped parsley
Grated parmesan
Instructions
- Prep the potatoes
Peel and cut the potatoes into medium chunks so they cook evenly. - Cook them in milk
Place potatoes in a pot and pour in the milk. Add garlic cloves if using.
The milk should mostly cover the potatoes. Add a little more if needed.
Cook over low to medium heat for about 20–25 minutes until fork-tender. Stir occasionally so the milk doesn’t scorch. - Mash
Remove garlic if you want a milder flavor.
Mash the potatoes directly in the pot. Add butter, salt, and pepper.
If the mash is too thick, stir in a splash of the warm cooking milk. - Serve
Top with extra butter and herbs.
Why this works
Cooking potatoes in milk:
adds flavor from the inside,
keeps them extra creamy,
and prevents watery mashed potatoes.
For ultra-smooth mashed potatoes, use a potato ricer instead of a regular masher.
Great with
Roast chicken
Grilled steak
Meatballs
Mushroom gravy