Description
This classic mashed potatoes recipe delivers creamy, buttery goodness made from tender russet or Yukon gold potatoes. Perfectly seasoned and enriched with melted salted butter and warm milk or cream, these mashed potatoes are a comfort food staple that pairs wonderfully with any meal.
Ingredients
Scale
Potatoes
- 4 pounds potatoes (russet or Yukon gold)
Additional Flavor
- 3 cloves garlic (optional)
Dairy
- ⅓ cup melted salted butter
- 1 cup milk or cream
Seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Potatoes: Peel and quarter the potatoes, then place them in a large pot filled with cold salted water. Add cloves of garlic if using to infuse flavor as the potatoes cook.
- Cook Potatoes: Bring the pot to a boil and cook the potatoes uncovered for about 15 minutes or until the potatoes are fork-tender. Drain thoroughly to remove all excess water.
- Heat Milk/Cream: While the potatoes are cooking, gently warm the milk or cream on the stovetop or in the microwave until it is hot but not boiling.
- 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 for best texture. Gradually add the heated milk or cream a little at a time, mashing continuously until you reach your desired creamy consistency.
- Season and Serve: Season the mashed potatoes with salt and black pepper to taste. Mix well and serve the mashed potatoes hot for best flavor and texture.
Notes
- Drain Well: Allow drained potatoes to sit for about 5 minutes or return them to the warm pot to evaporate any remaining liquid for fluffier potatoes.
- Mash by Hand: Use a hand masher or potato ricer to avoid gummy texture. Avoid using electric mixers which can overwork the potatoes.
- Add Butter Generously: Butter adds richness and creamy texture, so use salted butter if possible and don’t skimp on quantity.
- Heat the Cream: Warm milk or cream before adding to keep potatoes hot and ensure smooth absorption.
- Make Ahead: Prepare mashed potatoes in advance, cool completely, store in an airtight container in the fridge, and reheat in a casserole dish at 325°F until warmed through, optionally browning the top.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
