Best Mashed Potatoes Recipe
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Best Mashed Potatoes Recipe
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Readers agree: this is BEST mashed potatoes recipe ever! Creamy, buttery, and delicious, they're perfect for holiday dinners.
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Ingredients
- 5 pounds Yukon gold potatoes or russet potatoes
- 1 tablespoon kosher salt for cooking the potatoes
- ½ cup 1 stick unsalted butter, cut into 1-inch pieces
- ¾ cup low sodium chicken broth
- ¼ cup milk (I used 1%) use whole milk or half and half for more decadence
- 6 ounces reduced-fat cream cheese softened and cut into cubes
- 1 cup plain Greek yogurt or sour cream reduced fat is fine, but do not use fat free
- 1 tablespoon seasoned salt* plus additional to taste (I used Lawry's)
- 1 teaspoon ground black pepper
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Instructions
- Scrub and peel the potatoes. Cut into biggish 2-or-so-inch chunks that are all similar in size so they cook evenly (for small/medium Yukon gold potatoes, you will likely be cutting them in half. Very small ones can be left whole). Place in a large pot and cover with cool water by 1 inch.
- Add the kosher salt and bring the potatoes to a boil over high. Reduce heat and simmer gently until potatoes are tender and pierce easily with a fork, but are not falling apart, 20 to 30 minutes depending upon how large you cut the potatoes.
- Drain the potatoes into a large colander, then briefly rinse them with warm water to remove any excess starch. Set aside while you prepare the warm milk mixture. Keep the potatoes handy.
- To a medium saucepan, add the butter, broth, and milk. Heat over medium until the butter melts. Remove from the heat and add the softened cubes of cream cheese.
- While the potatoes are still warm (do NOT let them cool or they will be gummy), pass the potatoes through a potato ricer or food mill into a large bowl. If you don’t have a potato ricer, use a potato masher to mash them in the pot until they are about halfway mashed.
- Sprinkle the potatoes with the seasoned salt and top with the Greek yogurt. Pour the warmed butter mixture over the top. If you’ve riced the potatoes, stir gently until everything is smoothly combined. If you are using a potato masher, continue mashing and stirring until the potatoes are as smooth as you like (don’t overwork the potatoes, or they will be gummy). Taste and adjust the seasoning as desired. Depending upon your seasoned salt or chicken broth, you may need to add more. Enjoy warm, or cool to room temperature and reheat for later (see notes).
Notes
- TO MAKE AHEAD: Up to 1 day in advance, fully prepare the recipe as directed. Let cool completely, place in a large heatproof bowl, cover, and refrigerator. When ready to serve, remove from the refrigerator and let come to room temperature. Warm over a pan of simmering water (do not let the bottom of the bowl touch the water), adding broth or milk about ¼ cup at a time to thin the potatoes as needed. You can also spread them into a baking dish, dot butter over the top, cover with foil and then rewarm them in a 350°F oven.
- TO STORE: Refrigerate mashed potatoes in an airtight storage container for up to 4 days.
- Adapted from my Crockpot Mashed Potatoes
Nutrition Information
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Serving
1of 10
Calories
308kcal
(15%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
35mg
(12%)
Potassium
1055mg
(30%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
396IU
(8%)
Vitamin C
45mg
(50%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10-12 servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 308kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 35mg | 12% |
| Potassium | 1055mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 45mg | 50% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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