How to make mash potatos

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Here’s a simple guide to making creamy, delicious mashed potatoes:

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Ingredients:

• 2 pounds (about 1 kg) of potatoes (Yukon Gold or Russet are ideal)
  
• 4 tablespoons of butter
  
• 1/2 cup of milk (or cream for richer mash)
  
• Salt, to taste
  
• Optional: Black pepper, garlic, herbs (e.g., parsley, chives)
  

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Steps:1. Prepare the Potatoes:

• Peel the potatoes (or leave the skin on for a rustic texture) and cut them into even chunks (about 1–2 inches).
  

2. Boil the Potatoes:

• Place the potato chunks in a large pot and cover them with cold water.
  
• Add a pinch of salt to the water.
  
• Bring the water to a boil, then reduce the heat to medium and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  

3. Drain the Potatoes:

• Drain the water using a colander.
  
• Let the potatoes sit in the pot for 1–2 minutes to release excess steam, which helps keep the mash from getting watery.
  

4. Mash the Potatoes:

• Use a potato masher, fork, or ricer to mash the potatoes until smooth (or leave them slightly chunky if you prefer).
  

5. Add Butter and Milk:

• Warm the butter and milk (this prevents cooling the potatoes) and gradually add them to the mashed potatoes.
  
• Stir gently until the mixture reaches your desired consistency.
  

6. Season and Mix:

• Season with salt and pepper to taste.
  
• For extra flavor, stir in minced garlic, herbs, or grated cheese.
  

7. Serve:

• Transfer to a serving bowl, garnish with additional butter, herbs, or a sprinkle of black pepper, and serve warm.
  

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