Mashed potatoes are a comfort food classic that many of us love. Their creamy texture and buttery flavor make them perfect for any meal. Whether it’s a holiday feast or a simple weeknight dinner, the best mashed potatoes can elevate any dish. This recipe shares an easy way to make delicious mashed potatoes that everyone will enjoy.
Why Make This Recipe
You might wonder why you should choose this particular recipe for mashed potatoes. Well, this recipe uses simple ingredients that you probably already have in your kitchen. The method ensures creamy and flavorful mashed potatoes every time. Plus, they are very easy to make! You can customize them to suit your taste by adding more butter or seasoning. These mashed potatoes are perfect for pairing with gravy, meat, or vegetables, making them a versatile side dish.
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 and 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 the potatoes for 12-15 minutes until they are very tender when pierced with a fork but not falling apart.
- Transfer the potatoes to a colander and drain well.
- Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the pot for 2-3 minutes to allow extra moisture to evaporate.
- Add the butter pieces to the potatoes in the pot and use a potato masher to mash them.
- Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir well. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings, if needed. Serve hot.
How to Serve The BEST Mashed Potatoes
The best way to serve mashed potatoes is warm, right after you make them. You can place them in a large bowl and garnish with a pat of butter on top. Serve alongside your favorite meats like roast chicken, turkey, or beef. They are also great with gravy, adding extra flavor and richness.
How to Store The BEST Mashed Potatoes
If you have leftovers, you can store them in an airtight container in the fridge. They can last for up to three days. When you want to reheat them, add a splash of milk and warm them gently on the stove or in the microwave. Stir well to keep them creamy.
Tips to Make The BEST Mashed Potatoes
- For extra flavor, you can add garlic or herbs while boiling the potatoes.
- Use a potato ricer instead of a masher for an even smoother texture.
- Always taste and adjust salt and pepper before serving.
Variation
You can enhance your mashed potatoes with various ingredients. Some popular variations include mixing in sour cream for a tangy flavor, adding cream cheese for richness, or bacon bits for a crunchy twist.
FAQs
- Can I use other types of potatoes? Yes, you can use other types like red potatoes, but Yukon gold and Russet are the best for a creamy texture.
- Can I make mashed potatoes ahead of time? Yes, you can make them ahead and store them in the fridge. Just reheat and add more milk as needed to restore creaminess.
- What can I add to make them more flavorful? Try adding roasted garlic, cheese, or fresh herbs like chives or parsley for extra flavor.
With this simple guide to making The BEST Mashed Potatoes, you are sure to impress your family and friends. Enjoy!
Mashed Potatoes
Ingredients
Main 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
Instructions
Preparation
- 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 and 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 the potatoes for 12-15 minutes until they are very tender when pierced with a fork but not falling apart.
- Transfer the potatoes to a colander and drain well.
- Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the pot for 2-3 minutes to allow extra moisture to evaporate.
Mashing
- Add the butter pieces to the potatoes in the pot and use a potato masher to mash them.
- Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir well. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings, if needed. Serve hot.
