Perfect Mashed Potatoes Recipe
Craving mashed potatoes that are perfectly creamy, buttery, and fluffy? This recipe is your ticket to a side dish that will steal the show every time.
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Servings: 10 servings
Notes
Ingredients:
- 4 pounds of russet or Yukon gold potatoes
- 3 cloves garlic (optional)
- ⅓ cup salted butter, melted
- 1 cup milk or cream
- Salt, to taste
- Black pepper, to taste
Instructions:
- Prepare the Potatoes:
- Peel and cut the potatoes into quarters.
- Place them in a pot of cold salted water.
- Cook the Potatoes:
- Add garlic cloves (if desired) and bring to a boil.
- Cook uncovered for about 15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly.
- Warm the Milk or Cream:
- Warm the milk or cream on the stovetop or in the microwave until heated.
- Mash the Potatoes:
- Add melted butter to the drained potatoes and begin mashing.
- Gradually pour in the warmed milk, mashing until you reach your desired texture.
- Season and Serve:
- Season with salt and pepper to taste.
- Serve hot.
Notes:
- Drain Well: Let the potatoes sit for a few minutes after draining, or place them back in the pot for a few minutes to evaporate any remaining liquid.
- Mash by Hand: A hand masher or potato ricer will give the creamiest results. While a mixer can work, it may make the potatoes gummy by breaking down too many starches.
- Butter is Key: Don’t skimp on butter! It’s essential for the perfect creamy texture. I recommend salted butter, but unsalted works as well if you adjust the seasoning.
- Heat the Milk/Cream: Heating the milk or cream before adding it helps the potatoes stay warm and absorb the liquid better. Add it gradually to reach the right consistency.
Make-Ahead Option:
- Prepare the mashed potatoes and allow them to cool completely. Store in an airtight container in the fridge until ready to serve.
To Reheat:
- Spread the mashed potatoes in a greased casserole dish and dot with butter. Bake at 325°F for about 35-40 minutes, or until heated through and the butter melts. For a browned top, bake uncovered.