Step-by-Step: Creamy Gourmet Mashed Potatoes (No Milk!)
1. Boil the Potatoes
Place potato chunks in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil, then simmer until fork-tender (about 15–20 minutes).
Optional: Toss a few garlic cloves into the pot for subtle, savory depth.
2. Reserve the Magic Water
Before draining, ladle out 1 to 1½ cups of the starchy cooking water into a heat-safe container.
Drain the remaining water and return potatoes to the warm pot.
3. Mash the Potatoes
Use a masher or ricer to mash the hot potatoes to your desired consistency.
4. Add Butter & Starchy Water
Add 4 tablespoons of butter and pour in the reserved hot cooking water a little at a time, stirring constantly.
Keep adding until the texture is smooth, creamy, and luscious. You may not need all the water—stop when it’s perfect for you.
5. Season & Finish
Add salt and black pepper to taste. Swirl in remaining 2 tablespoons of butter (or olive oil for added richness). Garnish with fresh herbs if desired.
Pro Tips for Perfect Mashed Potatoes
see continuation on next page
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