Creamy Mashed Potatoes Recipe
Making mashed potatoes is super easy and a standard recipe will call for just the potatoes, salt/pepper, milk, and butter. But I like to jazz things up a bit with a pinch of seasoned pepper, Cajun seasoning, garlic & herb seasoning, and mozzarella cheese.
Ingredients
- 2 Ibs Russet or Yukon Potatoes (About 6 potatoes)
- Water (Add enough water to cover the potatoes)
- Optional: 1/2 Chicken bouillon cube
- 1 stick of Butter Melted or softened
- ¾ to 1 Cup Warm Milk or Half and Half
- 1/2 Cup Mozzarella Cheese
- Garlic & Herb seasoning For taste
- Seasoned Black Pepper For taste
- Cajun seasoning or Salt For taste
- Optional: Parsley or Chives for Garnish
4 to 5 Servings
Instructions
- Clean the potatoes beforehand. Make sure you scrub off any dirt and rinse under cold running water.
- Peel the potatoes and you can cut them into chunks or leave them whole.
- Place the potatoes into a pot and add enough cold water to cover the potatoes. Add the pot to the stove and turn the heat on high.
- Allow the water to come to a boil and season with a pinch of salt or throw in 1/2 cube of chicken bouillon. Allow the potatoes to cook until they can be easily pierced with a fork.
- Once the potatoes are done, drain the potatoes in a colander and allow them to dry.
- In the meantime, in a clean pot over low heat add a stick of butter and allow it to slightly melt/soften. Throw in the potatoes and turn off the stove.
- Mash the potatoes until you get the consistency or texture that you like. Note: don’t overwork the potatoes.
- Pour in the warm milk or half and half. Add in the mozzarella cheese, salt/pepper, and garlic & herb seasoning.
- Tip: If you like mashed potatoes on the chunky/thick side use less milk. If you want thin mashed potatoes, continue to add warm milk until you reach the consistency you like.
- Stir everything together until it’s nicely mixed and the cheese is melted. Do a taste test and make any adjustments if needed.
- Add more softened butter on top and garnish with parsley or chives.
- Serve warm or immediately.