There is no side dish as universally loved as hot, buttery, creamy mashed potatoes. They are fast and easy to make, and if you follow this simple recipe they'll turn out perfect every time!
Mashed potatoes are easy to make and are a tasty companion to virtually any meal.
Just a Few Basic Ingredients is all You Need
There are only a few ingredients needed to make traditional mashed potatoes:
- Russet potatoes
- Milk
- Butter
- Salt
- Parsley
Step by Step Instruction for Making Mashed Potatoes
- Cut potatoes into roughly one inch squares.
- Put into a large pot and add cold water until potatoes are covered by about 1 inch.
- Bring water to a boil and then cook on a low boil for approximately 25 minutes, or until you can easily pierce potatoes with a knife or fork. Drain well in colander.
- Put milk and butter together in a microwave safe cup and melt.
- Place drained potatoes in a mixing bowl.
- Beat potatoes with an electric mixer on low, gradually adding the milk and butter mixture just until fully mixed and potatoes are smooth.
Expert Tips
Here are a few tips to ensure everything turns out just perfect:
- Add hot milk and butter only. Cold dairy products will result in cold potatoes.
- Remove any knots or imperfections in the potatoes before cooking by cutting them out with a knife.
- Mix or hand mash just until blended and smooth. Over mashing/mixing can result in potatoes with a gluey consistency.
- Discard potato peels in the trash can and not the garbage disposal. Potato peels will clog up your garbage disposal and make a big mess!
- Add a pat of butter and freshly chopped parsley to the top for a lovely presentation.
This long time staple of dinners is economical and easy to make, and leftovers keep well for 3-5 days when covered and refrigerated. Simply reheat by adding a little milk to the cold potatoes and warming on the stovetop.
Looking for more potato recipes? Try our cheesy potato casserole with fresh potatoes, mashed potato pancakes. and the best baked potato soup!
What type of potatoes are best for making mashed potatoes?
My favorites are russet, and after that red. They have the best texture and flavor for mashed potatoes. Yukon Gold can also be used, but my favorite remains russet.
Should I remove the skins before boiling?
If you don't want to include potato skins in your mashed potatoes, it is easiest to peel the potatoes before you boil them. However, if you would like to leave the skins on, by all means do so. Just make sure you scrub them well with a potato scrubber before boiling.
Gluey potatoes have been over-beaten. Over beating results in too much starch being released, resulting in a shiny, gluey consistency. Next time, remember to stop beating as soon as the potatoes have reached a smooth consistency. If potatoes won't reach a smooth consistency, it's because they weren't cooked long enough. It's okay to eat them anyway, but the texture might not be as pleasing as you'd like.
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How to Make Homemade Mashed Potatoes
Ingredients
- 6 medium potatoes or 3 large
- 3 tablespoons butter
- ⅓ cup milk
- 1 teaspoon salt optional
Instructions
- Peel potatoes and remove any dark spots.
- Cut into ½ inch slices, then cut slices into quarters.
- Add potatoes to a large pot of water; add ½ teaspoon of kosher salt. Bring to a boil, then turn down heat and simmer until potatoes are tender when a knife is inserted inside - approximately 30 minutes.
- Drain potatoes in a colander, then move them to a large mixing bowl. Put butter and milk in microwavable safe container and heat in microwave 45 seconds - 1 minute, until milk is hot and butter is melted.
- Remove butter mixture from microwave and stir in salt until dissolved. Add to bowl with potatoes.
- Mash with potato masher or mix with an electric mixer just until light and fluffy. Transfer to a serving bowl and serve immediately.
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