Description
Classic creamy mashed potatoes made with russet or Yukon gold potatoes, garlic, butter, and warm milk or cream. This comforting side dish is easy to prepare, perfectly seasoned, and ideal for any meal or holiday gathering.
Ingredients
Scale
Potatoes
- 4 pounds russet or Yukon gold potatoes
- 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 into evenly sized pieces to ensure uniform cooking. Place them in a large pot filled with cold salted water to start cooking evenly.
- Cook Potatoes and Garlic: Add garlic cloves if using. Bring the pot to a boil uncovered and cook the potatoes for about 15 minutes or until they become fork-tender. Drain the potatoes well to remove excess water.
- Heat Milk: Warm the milk or cream on the stovetop or microwave until hot, which helps the potatoes absorb it better and keeps the dish warm.
- Mash Potatoes: Return the drained potatoes to the pot or a bowl. Add the melted butter and begin mashing with a potato masher or ricer. Gradually pour in the warm milk while continuing to mash until you reach your desired creamy consistency.
- Season and Serve: Taste and season with salt and black pepper as preferred. Serve the mashed potatoes hot for the best flavor and texture.
Notes
- Drain Well: Let drained potatoes sit for about 5 minutes to ensure excess moisture evaporates. You can also return them to the warm pot to evaporate any remaining liquid.
- Mash by Hand: Use a hand masher or potato ricer for creamy texture. Avoid electric mixers to prevent gummy potatoes caused by breaking down starches.
- Add Butter: Use plenty of salted butter for rich, creamy mashed potatoes. Unsalted butter can be used if you prefer, adjusting the seasoning accordingly.
- Heat Milk/Cream: Always heat the milk or cream before adding it to the potatoes to keep the mixture warm and help absorption.
- Make Ahead: Prepare mashed potatoes as directed, cool completely, and refrigerate in an airtight container. Reheat by spreading in a greased casserole dish, dotting with butter, and baking at 325°F for 35-40 minutes until heated through, optionally baking uncovered for a browned crust.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 210
- Sugar: 2g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
