Description
This classic mashed potatoes recipe delivers creamy, buttery, and fluffy potatoes perfect as a comforting side dish for any meal. Using russet or Yukon gold potatoes, the method ensures a smooth texture by boiling, mashing by hand, and incorporating warm milk and plenty of butter for richness.
Ingredients
Scale
Potatoes and Garlic
- 4 pounds russet or Yukon gold potatoes
- 3 cloves garlic (optional)
Dairy and Seasoning
- ⅓ cup melted salted butter
- 1 cup milk or cream
- Salt to taste
- Black pepper to taste
Instructions
- Prep and Boil Potatoes: Peel and quarter the potatoes, then place them in a pot of cold salted water. Add the optional garlic cloves if using. Bring the water to a boil and cook uncovered for about 15 minutes, or until the potatoes are fork-tender.
- Drain Potatoes: Drain the potatoes well, optionally letting them sit for 5 minutes or returning them to the warm pot to evaporate excess moisture. This step is crucial to prevent watery mashed potatoes.
- Heat Milk: Warm the milk or cream on the stovetop or in the microwave until hot but not boiling. Heated dairy helps the potatoes absorb moisture better and keeps them warm.
- Mash Potatoes: Add melted butter to the drained potatoes, then begin mashing using a hand masher or potato ricer. Gradually pour in warm milk a little at a time while continuing to mash until you reach your desired creamy consistency.
- Season and Serve: Season the mashed potatoes with salt and black pepper to taste. Serve immediately while hot for best texture and flavor.
Notes
- Drain Well: Let potatoes drain thoroughly or sit briefly in the warm pot to evaporate excess water for the best texture.
- Mash by Hand: Use a hand masher or ricer to avoid gummy potatoes; avoid mixers that can break down starches excessively.
- Add Butter: Use plenty of butter, preferably salted, for rich and creamy mashed potatoes. Adjust seasoning if using unsalted butter.
- Heat the Cream: Warm your milk or cream before adding to keep potatoes hot and help absorb moisture evenly.
- To Make Ahead: Prepare and cool mashed potatoes completely, store in an airtight container in the fridge.
- Reheat: Spread mashed potatoes in a greased casserole dish, dot with butter, and bake at 325°F for 35-40 minutes until warmed through. Bake uncovered for a browned crust.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
