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Creamy Milk Mashed Potatoes
Mashed potatoes are like a warm hug for your belly – especially when they’re creamy and dreamy!
Ingrédients
- 2 pounds of potatoes, peeled and cubed
- 1 cup of whole milk
- 1/2 cup of unsalted butter
- Salt, to taste
- Pepper, to taste
- 1/4 cup of sour cream (optional)
- Fresh chives, for garnish
Préparation
Boil the cubed potatoes in salted water until tender, about 20 minutes.
Drain the potatoes and return to the pot. Mash them with a potato masher or mixer.
Add the butter and milk gradually, mixing until smooth and creamy.
Season with salt and pepper to taste. If desired, mix in sour cream for extra creaminess.
Garnish with fresh chives before serving.
Ustensiles
- Pot for boiling potatoes
- Potato masher or electric mixer
Astuces du Chef
En cas de problème
Variantes de la Recette
Alternatives Santé
Suggestions de Présentation
Valeurs Nutritionnelles
Régimes Compatibles
Idées de Dressage
Conservation
Idées avec les Restes
Erreurs à Éviter
Questions Fréquentes
Yes, almond milk or coconut milk work great!
Starchy potatoes like Russets or Yukon Golds are the best choice.
Absolutely! Just store them in the fridge and reheat before serving.
Incorporate warm ingredients and use a ricer or mixer for a fluffier texture.
Use high-fat content dairy like heavy cream or buttermilk.
Yes, you can freeze them, but they may change texture when reheating.
Try adding garlic, roasted onions, or cheese for added flavor.