Description
This classic mashed potatoes recipe delivers creamy, buttery, and fluffy mashed potatoes perfect as a comforting side dish for any meal. Using russet or Yukon gold potatoes boiled with garlic for subtle flavor, melted butter and warm milk are incorporated gradually for the perfect smooth texture and rich taste.
Ingredients
Scale
Potatoes
- 4 pounds potatoes, russet or Yukon gold
- 3 cloves garlic (optional)
Dairy & Seasoning
- ⅓ cup melted salted butter
- 1 cup milk or cream
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Potatoes: Peel and quarter the potatoes, then place them in a pot filled with cold salted water to ensure even cooking from the start.
- Cook Potatoes and Garlic: Add the optional garlic cloves to the pot. 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 thoroughly to remove excess water. Allow them to sit in the colander or back in the warm pot for a few minutes to evaporate any remaining moisture.
- Heat Milk: Warm the milk or cream on the stovetop or in the microwave until hot but not boiling, which helps the potatoes absorb it better and stay warm.
- Mash Potatoes: Add melted butter to the drained potatoes and begin mashing by hand using a potato masher or potato ricer for best texture.
- Add Milk Gradually: Pour the warm milk a little at a time into the mashed potatoes while mashing until the desired creamy consistency is achieved.
- Season and Serve: Season with salt and black pepper to taste. Serve the mashed potatoes hot as a delicious side dish.
Notes
- Drain Well: Let the potatoes drain completely to avoid watery mashed potatoes—resting them in the colander or warm pot helps evaporate excess liquid.
- Mash by Hand: Use a hand masher or potato ricer for the creamiest texture. Avoid electric mixers which can overwork potatoes and make them gummy.
- Add Butter Generously: Butter is essential for rich flavor and smooth texture. Using salted butter is recommended, but unsalted works if you adjust seasoning.
- Heat the Cream: Warm milk or cream before adding to keep the potatoes hot and improve absorption for creamy results.
- To Make Ahead: Cool the mashed potatoes completely and store in an airtight container in the refrigerator until ready to serve.
- To Reheat: Spread mashed potatoes in a greased casserole dish, dot with butter, and bake at 325°F for 35-40 minutes until heated through. Bake uncovered to get a golden crust.
Nutrition
- Serving Size: 1/10th recipe
- Calories: 220
- Sugar: 1.5 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
