Why make this recipe
Mashed potatoes are a classic comfort food that everyone loves. They are creamy, buttery, and fluffy, making them a perfect side dish for any meal. This recipe for the BEST mashed potatoes will show you how to make them with just a few simple ingredients. They are easy to prepare and can be customized to fit your taste. By using Yukon gold or Russet potatoes, you will achieve a delightful texture and rich flavor that will impress your family and friends.
How to make the BEST Mashed Potatoes
Ingredients:
- 3 pounds Yukon gold or Russet potatoes (about 8 medium Yukon gold or 4 medium Russet)
- 4 tablespoons unsalted butter (at room temperature, cut into 4 pieces, plus more if desired, to taste)
- 1 teaspoon salt (divided, plus more to taste)
- ¼ teaspoon pepper (or to taste)
- ½ cup whole milk (warmed, plus more as needed)
Directions:
- Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference.
- Cut the potatoes into 1-inch pieces. Place them in a pot of cold water. Add ½ teaspoon salt to the water.
- Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.
- Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.
- Add the butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes.
- Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings as needed. Serve.
How to serve the BEST Mashed Potatoes
The BEST mashed potatoes are best served hot. You can serve them alongside roasted meats, grilled fish, or as part of a hearty vegetable dish. They pair wonderfully with gravy, or you can top them with chopped herbs like chives or parsley for a fresh touch.
How to store the BEST Mashed Potatoes
To store leftover mashed potatoes, place them in an airtight container in the refrigerator. They will keep for 3-5 days. To reheat, you can warm them up in the microwave or on the stovetop. If they seem dry, add a bit more milk or butter to restore creaminess.
Tips to make the BEST Mashed Potatoes
- Use starchy potatoes like Yukon gold or Russet for the best texture.
- Don’t over-mash; mix just until smooth for fluffy potatoes.
- Warm the milk before adding it to maintain a creamy consistency.
- Taste as you go! Adjust salt and pepper to your liking.
- For extra flavor, try adding garlic or sour cream.
Variation
You can add different flavors to your mashed potatoes. Try mixing in roasted garlic for a savory touch, or add cream cheese for extra creaminess. Some people enjoy adding cheese, like cheddar or Parmesan, to make them even richer.
FAQs
1. Can I use other types of potatoes for mashed potatoes?
Yes, you can use other types of potatoes, but starchy potatoes like Yukon gold or Russet are recommended for the best texture.
2. Can I make mashed potatoes ahead of time?
Yes, you can make them ahead of time and reheat them. Just remember to store them in the fridge and add more milk or butter if they seem dry.
3. What can I add to enhance the flavor of my mashed potatoes?
You can add roasted garlic, cheese, sour cream, or even herbs like chives or rosemary for added flavor.
Mashed Potatoes
Ingredients
Method
- Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference.
- Cut the potatoes into 1-inch pieces. Place them in a pot of cold water. Add ½ teaspoon salt to the water.
- Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.
- Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.
- Add the butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes.
- Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess.
- Taste and adjust seasonings as needed. Serve.
