Perfect Creamy Mashed Potatoes
Make creamy mashed potatoes with this easy recipe! Using 3 lbs. of Russet or Yukon Gold potatoes, butter, and whole milk, these mashed potatoes are smooth, tasty, and great for any meal. Add a sprinkle of chives and a little butter on top for extra flavor.
Equipment
- 1 large pot
- 1 potato ricer or masher
Ingredients
- 3 lbs. potatoes Russet or Yukon, peeled and sliced into 2-inch pieces
- 1 cup milk
- 1.5 sticks 12 tbsp butter (11 tbsp for mixing, 1 tbsp for garnish)
- 1 teaspoon finely chopped chives for garnish
- Salt and pepper to taste
Instructions
- Gather all the ingredients to prepare for cooking
- Prep the Potatoes: peel the potatoes and cut them into evenly sized chunks, about 2 inches each. This ensures all the pieces cook at the same rate, preventing uneven textures.Tip: Uniform chunks are key to avoiding overcooked or undercooked pieces.
- Rinse the Potatoes: Place the chunks in a colander and rinse them under cold water. Tip: This step washes away excess starch, which can make mashed potatoes sticky rather than creamy.
- Boil the Potatoes: Put the rinsed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt—it’s your first chance to season them! Bring the water to a boil over medium heat and let the potatoes cook for about 20 minutes.Tip: Start with cold water to ensure the potatoes cook evenly from the inside out.
- Check for Doneness: To test if the potatoes are ready, pierce one with a fork or small knife. If the potato slides off easily, it’s done.Tip: Avoid overcooking, as it can lead to watery potatoes that don’t mash well.
- Drain and Dry: Drain the cooked potatoes thoroughly. For an extra creamy texture, return them to the pot and cook on low heat for 1-2 minutes. This removes excess moisture, making them perfectly fluffy when mashed.
- Prepare the Butter and Milk: While the potatoes dry, gently warm butter and milk in a small pan or microwave. Warm liquids blend more smoothly into the potatoes, keeping them hot and creamy.Tip: You can replace milk with cream for richer mashed potatoes.
- Mash the Potatoes: Mash the potatoes while they’re still warm to ensure smooth results.Choose your tool: Potato ricer: Produces an ultra-smooth, lump-free texture. Wire masher: Perfect for a slightly chunkier, rustic style.
- Combine Ingredients: Gradually add the warm butter and milk mixture to the mashed potatoes, stirring gently with a wooden spoon. Add salt and pepper to taste. This step ensures the potatoes absorb the liquids evenly, creating that signature creamy texture.
- Serve and Enjoy: Your mashed potatoes are ready to shine. Serve them hot as a side dish to roasted chicken, grilled steak, or your favorite holiday meal.Tip: Garnish with a small pat of butter or a sprinkle of fresh herbs for an elegant touch.
Video
Notes
Got leftover mashed potatoes? Don’t let them go to waste! Here are some creative ways to repurpose them:
- Potato Pancakes: Mix with an egg and a bit of flour, shape into patties, and fry until golden.
- Shepherd’s Pie: Use mashed potatoes as the topping for a savory ground meat and vegetable pie.
- Soup Thickener: Stir mashed potatoes into soups or stews to add creaminess and body.
- Stuffed Potatoes: Use them to fill baked potato skins, then top with cheese and broil.
- Croquettes: Roll mashed potatoes into balls, coat with breadcrumbs, and fry for a crispy snack.
Nutrition
Calories: 250kcal