Easy Mashed Potatoes Recipe
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5.0
12 reviews
Excellent
Easy Mashed Potatoes Recipe
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These homemade mashed potatoes are rich and creamy, easy to make, and make the perfect side dish! Learn how to make the best mashed potatoes recipe with our tips!
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Ingredients
- 5 pounds potatoes Yukon Gold or Russet, scrubbed clean and peeled
- 1 tablespoon kosher salt
- 1/2 /2 cup butter cut into cubes
- 1 cup milk half and half, cream, or dairy-free milk
- 1 teaspoon kosher salt plus more to taste
- 1/2 /2 teaspoon ground black pepper plus more to taste
Instructions
- Cut potatoes in half lengthwise and then dice into 2-inch cubes. Cover with fresh, cold water plus about 1-inch. Stir in 1 tablespoon of salt and place over medium heat. Bring to a boil, then reduce the heat to a simmer. Cover and allow to simmer until the potatoes are very tender, about 15 minutes.
- Drain away the water and return the potatoes to medium-high heat to remove all of the excess water from the potatoes, about 3 minutes.
- Meanwhile, melt the butter in a saucepan set over medium-low heat. Add the milk or half and half, salt and black pepper. Allow the mixture to warm, but never reach a boil. Remove from the heat until you mash your potatoes.
- Mash the potatoes with a potato masher until all have been well mashed. Then, slowly pour in the half of the milk and butter mixture. Carefully stir in the milk mixture until it is well incorporated. Add more of the milk mixture, being sure to only add enough for the mashed potatoes to be light, fluffy, and creamy and to the desired consistency.
- Serve with additional butter, salt, pepper and any additional toppings you prefer.
Equipments used:
Notes
- I like to make a full recipe so that I may have leftovers for later. I also make this recipe ahead of time, especially during the holiday rush.
- To store. Transfer cooled mashed potatoes to an airtight, microwave, oven-safe container. It should keep well for up to 3 days.
- You can easily freeze mashed potatoes as well.
- To freeze. Place cooled mashed potatoes into a freezer-safe container, remove as much air as possible and then seal. Freeze for up to 3 months.
- Freeze individual portions. Scoop individual portions on a parchment-lined baking sheet. Lightly cover with freezer-safe wrap and place into the freezer until the potatoes are frozen. Overnight works best. Place the individual portions into the freezer bag, remove as much air as possible and freeze for up to 3 months.
- When ready to serve, remove the container from the refrigerator about 30 minutes before mealtime. Stir more milk or cream and add a bit more butter on top of the potatoes. Reheat them in a 350º F oven for about 25 minutes or until warmed throughout. So delicious!
- From frozen. Allow to thaw in the refrigerator overnight. Then, follow the reheating directions above.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
24mg
(8%)
Sodium
1022mg
(43%)
Potassium
945mg
(27%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
285IU
(6%)
Vitamin C
13mg
(14%)
Calcium
32mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 1022mg | 43% |
| Potassium | 945mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 32mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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