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The BEST Mashed Potatoes Recipe

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4 from 12 reviews

This recipe for the best mashed potatoes yields creamy, buttery potatoes with just the right balance of seasoning. Using Yukon gold or Russet potatoes, warm milk, and unsalted butter, the potatoes are boiled until tender, drained thoroughly, and mashed to fluffy perfection. Simple yet indulgent, these mashed potatoes serve as a classic, versatile side dish perfect for any meal occasion.

Ingredients

Potatoes

  • 3 pounds Yukon gold or Russet potatoes (about 8 medium Yukon gold or 4 medium Russet)

Butter and Dairy

  • 4 tablespoons unsalted butter (at room temperature, cut into 4 pieces, plus more if desired, to taste)
  • ½ cup whole milk (warmed, plus more as needed)

Seasoning

  • 1 teaspoon salt (divided, plus more to taste)
  • ¼ teaspoon pepper (or to taste)

Instructions

  1. Prepare Potatoes: Scrub the potatoes under cool water thoroughly. Peel the potatoes if you prefer, or leave the skins on for added texture and nutrients.
  2. Cut and Soak: Chop the potatoes into 1-inch pieces to ensure even cooking. Place them in a pot filled with cold water and add ½ teaspoon of salt to enhance flavor from the start.
  3. Boil Potatoes: Put the pot on the stove and bring the water to a rolling boil over high heat. Cook the potatoes uncovered for 12 to 15 minutes, until they are very tender when pierced with a fork but still hold their shape.
  4. Drain and Dry: Drain the potatoes using a colander. Immediately return the drained potatoes to the empty hot pot and let them sit for 2 to 3 minutes. This step evaporates excess moisture, preventing watery mashed potatoes.
  5. Mash with Butter: Add the room temperature butter in pieces to the hot potatoes. Use a potato masher to smash the potatoes until smooth yet fluffy.
  6. Season and Add Milk: Stir in the remaining ½ teaspoon of salt, pepper, and half of the warmed milk. Mix thoroughly, then add the rest of the milk and more if needed to reach your preferred creaminess and texture. Taste and adjust the seasoning to your liking.
  7. Serve: Transfer the mashed potatoes to a serving dish and enjoy immediately as a comforting, creamy side dish.

Notes

  • Use Yukon gold potatoes for naturally buttery and creamy texture; Russet potatoes create fluffier mashed potatoes.
  • Warming the milk before adding it helps maintain the warmth and creaminess of the potatoes.
  • Do not over-boil potatoes, which can lead to waterlogged mash.
  • Resting potatoes in the hot pot after draining helps remove excess water for better texture.
  • Add extra butter or milk for richer mashed potatoes.
  • Peeling potatoes is optional based on texture preference; skins add nutritional value.

Find it online: https://cookedbygrace.com/the-best-mashed-potatoes-recipe/