Creamy Mashed Potatoes Serves 6–8 Why You’ll Love Them:
Rich, buttery, and smooth with simple ingredients. Easy to customize and perfect for holidays or weeknight dinners. Ingredients:

• 4 lbs Yukon Gold (or Russet) potatoes, peeled & chunked
• 1 cup warm heavy cream (or milk)
• 1/2 cup melted unsalted butter
• 1 tsp salt, 1/2 tsp black pepper (to taste)
• Optional: garlic, Parmesan, chives, parsley, or sour cream

Instructions:

1. Cook Potatoes: Boil in salted water 15–20 min until fork-tender.
2. Drain & Dry: Drain well; return to pot for 1–2 min to remove excess moisture.
3. Mash: Mash until smooth. Gently stir in warm cream and butter.
4. Season: Add salt and pepper. Fold in optional mix-ins.
5. Serve: Top with extra butter or herbs.

Tips:

• Use warm dairy to keep potatoes creamy.
• Don’t overmix or they’ll turn gluey.
• Store leftovers up to 3 days; reheat with a splash of cream.

Variations: Add roasted garlic, cheese, fresh herbs, or sour cream for extra flavor.