Creamy Mashed Potato


  • Few potatoes not peeled
  • 1 cups hot milk (whole milk is preferred)
  • Unsalted butter at room temperature
  • 1 1/2 teaspoon of salt, or to taste
  • 1 tablespoon of fresh parsley or finely chopped for cilantro


  • Add the potatoes into a pressure cooker filled with water so that the potatoes are submerged in the water completely
  • Once boiled, drain the water and peel the potatoes
  • Mash the potatoes thoroughly using a potato masher
  • Once done, add 1 cup of hot milk to the bowl of mashed potatoes and whisk it until s it a fine paste
  • Add two sticks of butter to the mix; do not be shy in using the butter, this is what is going to make the difference, so the more you use the merrier is it
  • Add salt and pepper and whisk again

Garnish the potatoes with finely cut parsley or cilantro and it is ready to each, with burgers, BBQ or any continental dish

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