Mashed potatoes are a classic side dish that bring comfort and warmth to any meal. This Easy Mashed Potatoes Recipe is simple and delicious, perfect for family dinners, holidays, or a cozy night in. With just a few ingredients, you can whip up a creamy, buttery dish that everyone will love.
Why Make This Recipe
There are countless reasons to make this Easy Mashed Potatoes Recipe. Not only is it quick and straightforward, but the taste is unbeatable. Using Yukon Gold potatoes gives a rich flavor and creamy texture that is hard to resist. Plus, you can customize them with toppings like cheese or parsley to fit your taste. It’s a dish that can elevate any meal, making it a fantastic addition to your cooking repertoire.
How to Make Easy Mashed Potatoes
Ingredients
- 2 cups heavy cream (or whole milk)
- 3 cups water
- 3 pounds Yukon Gold potatoes (peeled and cubed)
- 2 tablespoons kosher salt (divided)
- 1½ teaspoon ground black pepper (divided)
- ½ cup unsalted butter (cut into 6-8 pieces, or 1 stick)
- Extra butter
- Chopped fresh parsley
- Freshly grated cheese
Directions
- In a large saucepan, combine the cream, water, potatoes, 1 tablespoon of kosher salt, and 1 teaspoon of black pepper. Set over medium heat.
- Bring the mixture just to a boil. Then, reduce the heat to low and let it simmer for 15-25 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander set over a medium-sized heatproof bowl to reserve the potato milk and water.
- Return the potatoes to the pan and set the heat to medium-low. Stir gently until excess moisture evaporates from the potatoes, about 1 minute.
- Add the butter, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Mash the potatoes until smooth and creamy. If needed, add some of the reserved potato milk-water to keep them fluffy.
- Transfer the mashed potatoes to a serving bowl, dot with 3-4 tabs of butter (or drizzle with melted butter), and garnish with chopped parsley or cheese, if desired.
How to Serve Easy Mashed Potatoes
These Easy Mashed Potatoes can be served alongside a variety of dishes, including roasted meats, grilled vegetables, or any main course you enjoy. They make a wonderful base for gravy or can be topped with additional ingredients for extra flavor.
How to Store Easy Mashed Potatoes
If you have leftovers, you can store the mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave them in short intervals, stirring occasionally, or warm them gently on the stove, adding a bit of milk or cream to restore the creaminess.
Tips to Make Easy Mashed Potatoes
- Always choose Yukon Gold potatoes for the best flavor and texture.
- Don’t rush the boiling process; the potatoes need to be tender for a smooth mash.
- If you plan to prepare them ahead of time, save some of the cooking liquid to add when reheating.
Variation
You can customize these mashed potatoes by adding roasted garlic, cream cheese, sour cream, or herbs for a different flavor twist. Feel free to experiment with different types of cheese if you want a cheesy version!
FAQs
Q: Can I make mashed potatoes ahead of time?
A: Yes, you can make them ahead of time and reheat them later. Just remember to save some of the cooking water to keep them fluffy when reheating.
Q: What kind of potatoes are best for mashed potatoes?
A: Yukon Gold potatoes are the best choice for mashed potatoes because they are creamy, buttery, and flavorful.
Q: How do I avoid watery mashed potatoes?
A: To avoid watery mashed potatoes, make sure to drain them well and add any reserved milk-water gradually during mashing to maintain the right consistency.
Easy Mashed Potatoes
Ingredients
Main Ingredients
- 3 pounds Yukon Gold potatoes (peeled and cubed) Best choice for creamy texture.
- 2 cups heavy cream (or whole milk)
- 3 cups water Used for boiling the potatoes.
- 2 tablespoons kosher salt (divided) 1 tablespoon for boiling, 1½ teaspoons for mashing.
- 1.5 teaspoons ground black pepper (divided) 1 teaspoon for boiling, ½ teaspoon for mashing.
- ½ cup unsalted butter (cut into 6-8 pieces) Add extra butter for serving.
- as needed Chopped fresh parsley For garnish.
- as needed Freshly grated cheese Optional topping.
Instructions
Preparation
- In a large saucepan, combine the cream, water, potatoes, 1 tablespoon of kosher salt, and 1 teaspoon of black pepper. Set over medium heat.
- Bring the mixture just to a boil. Then, reduce the heat to low and let it simmer for 15-25 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander set over a medium-sized heatproof bowl to reserve the potato milk and water.
- Return the potatoes to the pan and set the heat to medium-low. Stir gently until excess moisture evaporates from the potatoes, about 1 minute.
Mashing
- Add the butter, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Mash the potatoes until smooth and creamy.
- If needed, add some of the reserved potato milk-water to keep them fluffy.
- Transfer the mashed potatoes to a serving bowl, dot with 3-4 tabs of butter (or drizzle with melted butter), and garnish with chopped parsley or cheese, if desired.
