Description
This classic mashed potatoes recipe features creamy, buttery potatoes perfect for any meal. Made with russet or Yukon gold potatoes, melted butter, and warm milk or cream, these mashed potatoes are fluffy, smooth, and seasoned simply with salt and black pepper. Optional garlic adds a subtle flavor for a savory twist. Ideal as a comforting side dish, they are easy to prepare on the stovetop and can be made ahead for convenience.
Ingredients
Scale
Potatoes and Aromatics
- 4 pounds potatoes (russet or Yukon gold)
- 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 Potatoes: Peel and quarter the potatoes into evenly sized chunks to ensure even cooking. Place them in a large pot filled with cold salted water to start cooking from cold, which helps them cook evenly.
- Cook Potatoes: Add the garlic cloves if using, then bring the pot to a boil over medium-high heat. Cook uncovered for about 15 minutes or until the potatoes are fork-tender, meaning a fork easily pierces through the potato pieces.
- Drain Potatoes: Drain the potatoes thoroughly to remove all excess water. For best texture, let them sit for about 5 minutes to evaporate remaining moisture, or return to the warm pot briefly without heat to allow any lingering liquid to evaporate.
- Heat Milk: Warm the milk or cream on the stovetop or in the microwave until hot but not boiling, as warm milk incorporates better into the potatoes and keeps them hot.
- Mash Potatoes: Add the melted butter to the hot potatoes and start mashing with a potato masher or potato ricer to achieve creaminess. Gradually pour the warm milk into the potatoes a little at a time, continuing to mash until you reach your desired consistency.
- Season and Serve: Season the mashed potatoes to taste with salt and black pepper. Serve immediately while hot for the best flavor and texture.
Notes
- Drain Well: Allow drained potatoes to sit or return to the pot briefly to evaporate excess liquid and avoid watery mashed potatoes.
- Mash by Hand: Use a hand masher or potato ricer to avoid gummy texture that can result from over-processing with electric mixers.
- Add Butter: Don’t skimp on the butter; it adds essential creaminess and rich flavor. Salted butter is preferred but unsalted works if seasoning accordingly.
- Heat the Cream: Warm milk or cream before adding to keep potatoes hot and help them absorb liquids smoothly.
- Make Ahead: Cool mashed potatoes completely, store airtight in the refrigerator, and reheat in a greased casserole dish at 325°F until warmed through, optionally baking uncovered for a browned crust.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 210
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
