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Creamy Mashed Potatoes with Hard-Boiled Eggs
This comforting potato dish turns a few simple ingredients into a rich and satisfying side that’s perfect for family meals. Smooth Yukon Gold potatoes are blended with butter and warm milk until light and creamy, then combined with pieces of hard-boiled eggs for added texture and heartiness. The creamy potatoes pair beautifully with the tender egg whites and flavorful yolks, creating a classic dish that is both filling and easy to prepare.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes, peeled and diced | 2 pounds |
| Milk or heavy cream | ½ cup |
| Unsalted butter, softened | 4 tablespoons |
| Salt | 1 teaspoon |
| Freshly ground black pepper | ¼ teaspoon |
| Large eggs | 4 |
| Water, for boiling | As needed |
| Chopped chives, parsley, or paprika (optional) | For garnish |
Instructions
Step 1: Cook the Eggs
Place the eggs in a small saucepan and cover them with cold water, making sure the water rises about 1 inch above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pan with a lid, remove it from the heat, and let the eggs stand for 12 minutes.
Step 2: Cool and Peel
While the eggs are cooking, prepare a bowl filled with ice water. Transfer the eggs to the ice bath as soon as the cooking time is complete and let them cool for about 5 minutes. Crack the shells and peel the eggs under running water if desired.
Step 3: Boil the Potatoes
Place the diced potatoes in a large pot and cover them completely with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a gentle simmer and cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
Step 4: Mash Until Creamy
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