These mashed potatoes are a family favorite. They are the ultimate comfort dish that goes with everything and is so simple to make.
What You’ll Need for This Recipe
Potatoes: Buttery Yukon gold are my favorite but Russet potatoes will also work well. You can always use half of each, which is a popular combination.
Garlic: Garlic is optional of course but I love the flavor it adds. Feel free to use more or less as desired.
Butter: If you’re using salted butter then try adding just 1/4 tsp of salt to the potatoes then season to taste.
How to Make Mashed Potatoes
1. You can peel the potatoes if desired. Yukon potatoes have a thin skin that lends a nice texture while Russet potatoes have a thicker skin some may not enjoy. Cut potatoes down the middle then slice into pieces about an inch or a bit less in thickness. If you’re adding garlic, smash it with the side of your knife and peel the skin.
2. Add the potatoes and garlic to a large pot along with two teaspoons of salt. Fill with cold water until potatoes are submerged by about an inch.
3. Place pot over high heat and bring to a boil then continue cooking for about 10-12 minutes or until the potatoes are fork tender.
4. Drain the potatoes then return to your hot pot and cook on low for a minute while gently turning the potatoes. Pan drying the potatoes removes excess water and gives you a much creamier end product.
5. Add the butter, milk, and salt to a microwave safe container and microwave for 90 seconds or until the butter is melted and the mixture is hot.
6. Mash the potatoes to the desired consistency. I enjoy some lumps but you can mash until smooth. Pour the milk mixture in while gently mixing with a wooden spoon making sure to not over mix the potatoes. Garnish with fresh herbs or cracked pepper.
Pro Tips for this Recipe
- Choose potatoes you enjoy. Yukon Gold are creamy but hold their shape more and can get overworked. Russet potatoes will fall apart more readily after boiling giving you fluffy mashed potatoes but may need more cream and butter to get a rich consistency.
- Cut the potatoes into pieces! Less boiling time means your potatoes will be not be waterlogged and overcooked.
- Do not overwork your potatoes. Gluey, gummy mashed potatoes are the result of potatoes which have been overcooked and/or treated roughly causing their cells to rupture and release starch.
- So many delicious things can be added. 1/2 a cup of sour cream or 4 oz of cubed room temperature cream cheese will add tang and a richer texture, while bacon bits, chives, and even crumbled blue cheese will bring lots of flavor.
- Make sure your milk mixture is nice and hot, cold liquids are the enemy of your mashed potatoes.
Frequently Asked Questions
What kind of potato is best to use?
There are two main choices, russet and Yukon potatoes. Yukon potatoes are creamy and but keep their shape after boiling, which can lead to them getting overworked and gluey. Russet potatoes fall apart after boiling, which makes it easy to get fluffy mashed potatoes but they are not as creamy. You can use your favorite or a combination of both.
Do you cut up potatoes before boiling?
It’s really important to cut the potatoes before boiling. Smaller pieces cook for less time, absorb less water and are easier to mash up.
How many potatoes should you make per person for mashed potatoes?
You can plan on each person getting half a pound of potato per serving. This is why my recipe calls for four pounds to serve 8 people.
How long can potatoes sit in water before cooking for this recipe?
You can prep your potatoes and store them in a bowl of water in the fridge for up to 24 hours.
How do you keep them from getting gummy?
- Don’t overcook the potatoes.
- Cut into pieces before boiling.
- Do not overwork the potatoes (be gentle)
- Use hot milk.
If you love this recipe try these out!
If you’ve tried this recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Mashed Potatoes
Equipment
- Large Pot
- Potato masher
- Knife
- Vegetable peeler
Ingredients
- 4 pounds potatoes Yukon gold and/or Russet
- 4 cloves garlic optional
- ½ cup unsalted butter 60g
- ¾ cup milk or cream
- 1 tsp salt plus more for the water
- pepper to taste
Instructions
- Peel the potatoes if desired then cut each potato down the middle and into 1/2 inch thick slices. Peel the garlic cloves.
- Transfer potatoes and garlic, if using, into a large pot then fill with water until the potatoes are covered by an inch. Add 2 tsp salt to the water and bring to a boil over high heat. Cook for about 10 minutes or until fork tender.
- Drain the potatoes and garlic then transfer back to the warm pot. Set heat to low and gently move the potatoes around for a minute to help dry them out a bit. Remove from heat and mash potatoes to the desired consistency.
- Melt butter and milk with 1/2 tsp salt in the microwave then stir to combine. Pour the milk mixture in while gently mixing the mashed potatoes using a wooden spoon.
- Season with salt and pepper to taste and garnish with cracked pepper, minced chives or parsley.
Video
Notes
- Choose potatoes you enjoy. Yukon Gold are creamy but hold their shape more and can get overworked. Russet potatoes will fall apart more readily after boiling giving you fluffy mashed potatoes but may need more cream and butter to get a rich consistency.
- Cut the potatoes into pieces! Less boiling time means your potatoes will be not be waterlogged and overcooked.
- Do not overwork your potatoes. Gluey, gummy mashed potatoes are the result of potatoes which have been overcooked and/or treated roughly causing their cells to rupture and release starch.
- So many delicious things can be added. 1/2 a cup of sour cream or 4 oz of cubed room temperature cream cheese will add tang and a richer texture, while bacon bits, chives and even crumbled blue cheese will bring lots of flavor.
- Make sure your milk mixture is nice and hot, cold liquids are the enemy of your mashed potatoes.
