Creamy Mashed Potatoes Two (Printable Version)

Small batch creamy mashed potatoes—rich, buttery, and ideal for two servings.

# Everything You’ll Need:

→ Mashed Potatoes

01 - 1 lb Yukon gold potatoes, peeled and cut into 1-inch cubes

02 - 1 heaping tsp kosher salt, plus more to taste

03 - 2 tbsp unsalted butter, at room temperature

04 - 1 tbsp whole milk, plus more if needed

# Steps to Cook:

01 - Wash, peel, and dice Yukon gold potatoes into 1-inch pieces. Place them in a medium saucepan and cover with cold water by about 1 inch.

02 - Add a heaping teaspoon of kosher salt to the water. Bring to a boil over high heat and cook for about 10 minutes until the potatoes are fork tender.

03 - Drain the cooked potatoes and return them to the hot saucepan off the heat. Add butter and a pinch of salt. Mash with a potato masher until mostly smooth.

04 - Stir in whole milk with a spoon until well combined. Taste and adjust seasoning with more salt or butter if desired. Add additional milk for a creamier consistency.

05 - Serve hot, optionally garnished with chives, fresh herbs, or cracked black pepper.

# Extra Suggestions:

01 - Salting the water before boiling infuses flavor directly into the potatoes.

02 - Using room temperature butter ensures it melts evenly and yields a smoother texture.

03 - For ultra-smooth mashed potatoes, use a potato ricer or food mill instead of a masher.

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