Mashed Potatoes Recipe
Mashed Potatoes Recipe
Table of Contents
Mashed Potatoes Recipe
This classic mashed potatoes recipe is the ultimate comfort food; It’s easy to make and results in perfectly creamy, fluffy mashed potatoes every time. Whether you’re serving them at a holiday dinner, a family gathering, or a weeknight meal, these mashed potatoes will be the star of the table. With just a few simple ingredients potatoes, butter, cream, and seasonings this recipe is a sure way to impress your guests and satisfy your cravings.
Description
Mashed Potatoes Recipe is a staple side dish that nearly everyone loves. They’re creamy, buttery, and versatile, pairing perfectly with almost any main course, from roast chicken to steak to turkey. The beauty of mashed potatoes lies in their simplicity, yet there are many ways to elevate them. This mashed potatoes recipe focuses on achieving the perfect balance of smooth texture and rich flavor, using just the right amount of butter and cream to make them indulgent without being overwhelming.
The first step in making Mashed Potatoes Recipe is selecting the right variety of potato. For the creamiest mash, starchy potatoes like Russets are the best choice. They break down easily when boiled, creating a smooth, velvety texture. Yukon Gold potatoes are another excellent option, adding a rich, buttery flavor.
Once you’ve chosen your potatoes, the next step is to boil them until they are fork tender. While some recipes recommend peeling the potatoes, we leave the skins on for a bit of texture and rustic charm. The key to silky smooth mashed potatoes lies in how you mash them. A potato ricer or a food mill is ideal for removing lumps and achieving a perfectly smooth consistency. If you don’t have either, a hand masher works just fine, but avoid using a food processor, as it can result in gluey potatoes.
To make these Mashed Potatoes Recipe extra creamy, we use a combination of butter and heavy cream. The butter adds richness, while the cream makes the potatoes indulgently smooth. You can also adjust the ratio of butter and cream to suit your taste. Some people prefer a lighter version, using milk instead of cream. To enhance the flavor further, we recommend adding garlic or roasted garlic to the mix.
Seasoning is crucial in Mashed Potatoes Recipe, and salt is a must. You can also add freshly ground black pepper, and a pinch of nutmeg or fresh herbs, such as chives or parsley, for added flavor and color. Serve these mashed potatoes with a drizzle of melted butter or a dollop of sour cream for an extra indulgent touch.
Ingredients
- 2 pounds Russet potatoes (or Yukon Gold potatoes)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup heavy cream
- 1/4 cup whole milk (optional, for a lighter version)
- 1 teaspoon garlic powder or 2–3 cloves roasted garlic (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs (chives or parsley) for garnish (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon olive oil (optional, for extra flavor)
Instructions
- Prepare the Potatoes:
Peel the potatoes if you prefer a smooth mash, or leave the skins on for a more rustic texture. Cut the potatoes into evenly sized chunks (about 1–2 inches each) to ensure they cook evenly. - Boil the Potatoes:
Place the potatoes in a large pot and cover them with cold water by about an inch. Add a pinch of salt to the water. Bring the pot to a boil over medium high heat. Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork tender. You can test this by inserting a fork into a potato chunk it should easily slide in. - Drain and Dry:
Drain the potatoes in a colander, then return them to the pot. Let them sit for a minute or two to allow the excess moisture to evaporate. This will ensure your mashed potatoes are creamy and not watery. - Mash the Potatoes:
Using a potato masher, potato ricer, or food mill, mash the potatoes until smooth. For extra creaminess, use a ricer or food mill to get the finest texture. If you’re using a masher, mash until all lumps are gone, but keep some texture for a rustic finish. - Add Butter and Cream:
While the potatoes are still hot, add the butter, heavy cream, and optional milk. Continue mashing or stirring until the butter has melted and the potatoes are fluffy and creamy. If you’re adding roasted garlic or garlic powder, now is the time to mix it in. - Season:
Season with salt, pepper, and any additional flavorings like nutmeg or fresh herbs. Taste and adjust the seasoning as needed. - Serve:
Transfer the mashed potatoes to a serving bowl. Garnish with a sprinkle of fresh herbs or a drizzle of melted butter. Serve immediately and enjoy!
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Mashed Potatoes Recipe
Ingredients
- 2 pounds Russet potatoes or Yukon Gold potatoes
- 1/2 cup unsalted butter 1 stick
- 1/2 cup heavy cream
- 1/4 cup whole milk optional, for a lighter version
- 1 teaspoon garlic powder or 2–3 cloves roasted garlic optional
- Salt to taste
- Freshly ground black pepper to taste
- Fresh herbs chives or parsley for garnish (optional)
- 1/4 teaspoon ground nutmeg optional
- 1 tablespoon olive oil optional, for extra flavor
Instructions
- Prepare the Potatoes:
- Peel the potatoes if you prefer a smooth mash, or leave the skins on for a more rustic texture. Cut the potatoes into evenly sized chunks (about 1–2 inches each) to ensure they cook evenly.
- Boil the Potatoes:
- Place the potatoes in a large pot and cover them with cold water by about an inch. Add a pinch of salt to the water. Bring the pot to a boil over medium high heat. Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork tender. You can test this by inserting a fork into a potato chunk it should easily slide in.
- Drain and Dry:
- Drain the potatoes in a colander, then return them to the pot. Let them sit for a minute or two to allow the excess moisture to evaporate. This will ensure your mashed potatoes are creamy and not watery.
- Mash the Potatoes:
- Using a potato masher, potato ricer, or food mill, mash the potatoes until smooth. For extra creaminess, use a ricer or food mill to get the finest texture. If you’re using a masher, mash until all lumps are gone, but keep some texture for a rustic finish.
- Add Butter and Cream:
- While the potatoes are still hot, add the butter, heavy cream, and optional milk. Continue mashing or stirring until the butter has melted and the potatoes are fluffy and creamy. If you’re adding roasted garlic or garlic powder, now is the time to mix it in.
- Season:
- Season with salt, pepper, and any additional flavorings like nutmeg or fresh herbs. Taste and adjust the seasoning as needed.
- Serve:
- Transfer the mashed potatoes to a serving bowl. Garnish with a sprinkle of fresh herbs or a drizzle of melted butter. Serve immediately and enjoy!
Notes
- Butter & Cream Adjustments: Feel free to adjust the amount of butter and cream depending on how rich and creamy you want your mashed potatoes. For a lighter version, you can substitute some of the butter with olive oil or use half and half instead of heavy cream.
- Add ins: For extra flavor, try mixing in roasted garlic, grated cheese, or sautéed onions. You can also use chicken or vegetable broth instead of milk for a different flavor profile.
- Storage: Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a saucepan with a little milk or cream and warm them over low heat while stirring.
