The BEST Mashed Potatoes
from kristineskitchenblog.comPerfect creamy mashed potatoes! This easy mashed potatoes recipe includes all of the tips you need to make mashed potatoes that are creamy (never lumpy), fluffy and flavorful. Serve them with your favorite meals and as a holiday side dish.
Servings: 6 servings
Calories: 254kcal
Ingredients
- 3 pounds Yukon gold or Russet potatoes about 8 medium Yukon gold or 4 medium Russet
- 4 tablespoons unsalted butter at room temperature, cut into 4 pieces, plus more if desired, to taste
- 1 teaspoon salt divided, plus more to taste
- ¼ teaspoon pepper or to taste
- ½ cup whole milk warmed, plus more as needed
Instructions
- Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference.
- Cut the potatoes into 1-inch pieces. Place them in a pot of cold water. Add ½ teaspoon salt to the water.
- Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.
- Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.
- Add the butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes.
- Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings as needed. Serve.
Video
Notes
- Which potatoes to use? When making mashed potatoes, choose either Russet potatoes or Yukon gold potatoes. My personal favorite is Yukon gold mashed potatoes because they are rich, flavorful, and super creamy when mashed. Russet potatoes will be lighter and fluffier. Or, get the best of both worlds and use half Yukon gold and half russet potatoes.
- Make Ahead: You can make this recipe up to two hours ahead and then keep the potatoes warm in a slow cooker using the warm setting. Or try my Crockpot Mashed Potatoes recipe.
- To reheat in the oven: You can make the potatoes a day ahead and reheat them in the oven. Stir a bit of milk into the potatoes and put them in a baking dish. Cover with foil and bake at 350° F until hot (this will take about 30 minutes), stirring once or twice.
- To reheat in the microwave: Microwave on high power, stirring occasionally, until hot. Add more milk as needed.
- Potatoes tend to dry out over time, so stir in some warm milk when reheating to make them creamy again.
Nutrition
Calories: 254kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 411mg | Potassium: 985mg | Fiber: 5g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 45mg | Calcium: 53mg | Iron: 2mg
