Description
This classic mashed potatoes recipe delivers creamy, buttery, and fluffy results every time. Using russet or Yukon gold potatoes, melted butter, and warm milk or cream, these mashed potatoes are a perfect side dish for any meal. Optionally enhanced with garlic for added depth, this easy-to-follow recipe ensures smooth texture and rich flavor, ideal for family dinners and holiday feasts.
Ingredients
Scale
Potatoes
- 4 pounds russet or Yukon gold potatoes
- 3 cloves garlic (optional)
Dairy and Seasonings
- 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 and place them in a pot filled with cold salted water. Add the garlic cloves if using.
- Cook Potatoes: Bring the water to a boil and cook uncovered for about 15 minutes or until the potatoes are fork-tender. Drain the potatoes thoroughly.
- Heat Milk: Warm the milk or cream on the stovetop or in the microwave until hot but not boiling.
- Mash Potatoes: Add the melted butter to the drained potatoes and begin mashing using a hand masher or potato ricer for creamy texture.
- Add Milk Gradually: Pour the heated milk in small increments while continuing to mash until you attain the desired consistency.
- Season and Serve: Season with salt and black pepper to taste. Serve immediately while hot.
Notes
- Drain Well: Let the potatoes sit about 5 minutes after draining to remove excess moisture or return them to the warm pot for a few minutes to evaporate extra liquid.
- Mash by Hand: Use a hand masher or a potato ricer for the best creamy texture and to avoid a gummy consistency that can result from electric mixers.
- Add Butter Generously: Butter is essential for rich flavor and creamy texture. Use salted butter or unsalted butter with additional seasoning.
- Heat the Milk or Cream: Adding warm milk or cream keeps the potatoes hot and allows better absorption for a smooth finish.
- To Make Ahead: Cool mashed potatoes completely before storing in an airtight container in the fridge.
- Reheating: Spread cooled mashed potatoes in a greased casserole dish, dot with butter, and bake at 325°F for 35-40 minutes until heated through. Bake uncovered if a browned crust is desired.
Nutrition
- Serving Size: 1/10th of recipe (~200g)
- Calories: 210
- Sugar: 2g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
