Mashed potatoes are a creamy and fluffy side dish that everyone loves. Made with simple ingredients like potatoes, butter, and milk, they are a comfort food favorite!
Whenever I make mashed potatoes, I can’t resist sneaking a spoonful before serving. They are perfect with gravy, and let’s be honest, they make everything taste better! 🥔❤️
Key Ingredients & Substitutions
Potatoes: I prefer russet potatoes for their starchy texture, which makes them fluffy when mashed. Yukon Gold potatoes work too; they add creaminess. If you’re looking for a healthier option, try cauliflower for a low-carb mash.
Milk: Whole milk is my go-to for rich flavor. If you want a lighter version, consider using skim milk, almond milk, or even vegetable broth for a dairy-free option.
Butter: Unsalted butter lets you control the salt level. For a twist, you could use garlic butter or olive oil for a different taste, but my heart always goes to classic melted butter!
Fresh Parsley: It’s used for garnish, adding color and a bit of flavor. If you don’t have parsley, try chives or green onions for a delightful finish.
How Do I Achieve the Perfect Consistency in Mashed Potatoes?
The texture of mashed potatoes is key to making them delicious! Here’s how to ensure they turn out perfectly creamy:
- After boiling, let the potatoes sit to dry off any excess moisture—this makes them fluffier.
- Mash them as soon as they’re drained. Warm potatoes absorb liquid better.
- Add the warm milk and melted butter gradually. This prevents you from adding too much at once.
- Stir gently until everything is combined. Over-mixing can make them gummy, so be careful!
Classic Mashed Potatoes
Ingredients You’ll Need:
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup whole milk (warm)
- 1/4 cup unsalted butter (melted)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This delightful side dish takes about 30 minutes from start to finish—15-20 minutes for preparation and cooking, plus some time to mash and mix everything together. Simple and quick!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the peeled and chunked potatoes in a large pot. Cover them with cold water and add a pinch of salt. This helps season them while cooking. Bring the pot to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes until they are very tender, about 15-20 minutes. You can check with a fork; they should pierce easily.
2. Drain and Dry:
Once the potatoes are tender, carefully drain them in a colander. Return them to the pot or place them in a warm bowl. Let them sit for a minute to evaporate any excess moisture; this will help make them fluffy!
3. Mash the Potatoes:
Using a potato masher or a ricer (which gives an even smoother texture), mash the potatoes until they are smooth and fluffy. Don’t rush this step—the fluffier, the better!
4. Add Creaminess:
Grab your warm milk and melted butter. Gradually pour them into the mashed potatoes while stirring gently. This helps everything come together without making the potatoes sticky. Adjust the amounts of milk and butter to reach your desired creaminess.
5. Season to Taste:
Now it’s time to season your mashed potatoes! Add salt and freshly ground black pepper to taste. Taste a bit and tweak it until it’s just right for you.
6. Serve and Garnish:
Spoon the mashed potatoes into a serving bowl. Create a little well in the center and pour in a bit of melted butter for that extra touch of richness. Finish with a sprinkle of finely chopped fresh parsley. Serve warm and enjoy!
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon Gold potatoes are ideal for their starchiness and creamy texture, you can experiment with red potatoes or even sweet potatoes. Just keep in mind that different types may yield varied textures and flavors.
What If I Don’t Have Whole Milk?
No worries! You can substitute with any kind of milk you have on hand, such as 2% milk, almond milk, or even broth for a dairy-free option. Just make sure it’s warm when you add it to the potatoes for the creamiest results!
Can I Make Mashed Potatoes Ahead of Time?
Yes, you can prepare them in advance! Simply make the mashed potatoes, let them cool, and store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk to bring back their creaminess.
How Do I Prevent Gummy Mashed Potatoes?
To avoid gummy mashed potatoes, be careful not to over-mix them once you add the milk and butter. Also, ensure you let the potatoes sit after draining to evaporate excess moisture, and use a potato masher or ricer instead of a food processor for a fluffier texture!
