Creamy Mashed Potatoes Recipe

Whenever I’m in a pickle and don’t know what too cool, I’ll fry some meet and then put creamy mashed potatoes on the side. It’s my “lazy” cooking meal, super-simple to make and delicious at the same time.

Creamy Mashed Potatoes Ingredients

• 1 lbs. golden potatoes
• salt
• milk
• butter

How to Make my Creamy Mashed Potatoes Recipe

You might have noticed that I didn’t give you exact ingredients, as it’s a very versatile recipe and tastes vary. Some like their mashed potatoes with more butter (self), others like to put whipped cream (I don’t, as they do seem to taste like that too much), some put pepper or even garlic.

You can add whatever you wish to it and make it your own.

• peel the potatoes, cut in sqares (not too big, so that they cook faster) and put to boil in water. Salt the water beforehand, the potatoes will take the salt better than it you add it afterwards. Always make sure you properly rinse them so that you don’t get too much “foam”, when they boil.
• boil them properly. I like them a little mushier, as this makes the puree creamier.
• HEAT some milk. Don’t put cold milk on them, they’ll be gooey.
• As soon as the potatoes are done, STRAIN them nicely and then mash while hot. Don’t let them to cool down, they’ll lose their fluffiness. Add the butter and mash until you get them creamed.
• Add the hot milk on the puree. If you want them to be a little more runny, add more, if not a little.
• Serve hot. You can re-heat the next day in the microwave, but the best day to eat your mashed potatoes is today.

They go amazingly well with my pork stew or Romanian meatballs.