Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Mashed Potatoes
Optional Flavor Add-ins (choose any)
Garnish / Finishing
Method
Base Mashed Potatoes
- 1
- 2
Warm dairy and drain
While potatoes cook, warm the milk (and cream if using) with the butter in a small saucepan over low heat until the butter is melted and the mixture is hot but not boiling. Drain the potatoes well in a colander and return them to the hot pot for 30–60 seconds to evaporate excess moisture.
- 3
Mash and season
Mash the potatoes using a potato masher, ricer, or food mill until mostly smooth. Gradually add the warmed milk/butter mixture, mashing or folding until you reach the desired consistency. Stir in the remaining 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.
Optional Flavor Add-ins (choose any)
- 4
Roasted garlic
If using roasted garlic: roast a head of garlic (or pan-roast 3 cloves) until soft, then squeeze or mash the cloves and stir into the hot mashed potatoes. Alternatively, simmer peeled garlic cloves gently in olive oil until soft for a milder confit, then mash and add.
- 5
Sour cream or creme fraiche
For tangy richness, fold in 1 tablespoon sour cream or creme fraiche at the end of mashing. Add more to taste but reduce warmed milk slightly if you add a lot of sour cream.
- 6
Cheese additions
Stir in grated Parmesan (about 1 oz) or 1/2 cup grated sharp Cheddar while the potatoes are hot so the cheese melts smoothly. Mix until fully incorporated.
- 7
Herbs and spices
Fold in chopped fresh chives or parsley (about 2 tablespoons each) for a fresh finish. For a smoky note, stir in 1 teaspoon smoked paprika. For a bit of bite, add 1 teaspoon prepared horseradish and taste before adding more.
- 8
Make it richer
To make ultra-rich mashed potatoes, replace up to half the milk with heavy cream (up to 1/2 cup) and increase butter by 1–2 tablespoons. Heat cream and butter together before adding.
Garnish / Finishing
- 9
Finish and serve
Transfer mashed potatoes to a warmed serving bowl. Dot with the extra tablespoon of butter and sprinkle with chopped chives or parsley. If desired, drizzle a teaspoon of olive oil or reserved garlic oil on top for aroma. Serve immediately.