Mashed Potatoes with Milk
The tastiest, softest, most fragrant and fluffy mashed potatoes ever! This milk-infused version includes cheese for extra creamy flavor. A hit with kids and ideal with any hot dish.
Updated : 02 June, 2025
Easy
About 20 min.
Ingredients
2 kilograms
Potato
300 milliliters
Milk
100 grams
Butter
100 grams
Hard cheese
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use starchy potato varieties for the best texture. Any fat level of milk works—amount depends on potato type and desired thickness. Choose high-quality butter and cheese.
Step 2
Wash potatoes thoroughly with a brush under running water. Peel using a vegetable peeler for a thin peel. Rinse again and place in a large pot. Cut large potatoes into 3-4 pieces, leave small ones whole. Boil clean water in a kettle and pour it over the potatoes to reduce cooking time.
Step 3
Cook the potatoes in the boiling water until very soft (about 20-25 minutes, depending on size).
Step 4
Meanwhile, heat the milk until just below boiling.
Step 5
Grate the cheese using a medium grater.
Step 6
Once potatoes are done, drain them well and mash using a masher. Add grated cheese and butter. Mash again until well combined.
Step 7
Gradually pour in the hot milk, stirring with a spoon. Adjust thickness to your liking - thicker or smoother. Taste and add salt if needed.
Step 8
Serve immediately. We enjoyed ours with cutlets. It was the tastiest mash I’ve ever made. Bon appétit!