Mashed Potatoes
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5.0
624 reviews
Excellent
Mashed Potatoes
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This easy Mashed Potatoes recipe will take your homemade mashed potatoes from average to fantastic! Follow my simple tips and step-by-step photos for the most perfect light, fluffy mashed potatoes!
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Ingredients
- 5 medium Russet or Yukon Gold potatoes* , peeled, or skin on
- 1/4 cup butter , room temperature
- 1 teaspoon chicken bouillon paste* (optional)
- 1/2 - 3/4 cups evaporated milk , warmed (or use cream or half and half)
- 1/4 cup sour cream
- Salt and freshly ground black pepper , to taste
Instructions
- Cook Potatoes: Cut potatoes in half and place in a large pot with about 4 inches of water (they don't need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don't want them "mushy" or falling apart.
- Drain and steam: Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.
- Season: Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt and pepper.
- Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they are creamy, fluffy and smooth. I use an electric mixer to beat them on medium speed for a few seconds, until light and fluffy. But, be careful not to over-mix them or they will get starchy and gummy.
Equipments used:
Notes
- Potatoes: Russet or Yukon gold potatoes are the best for traditional fluffy mashed potatoes. Red potatoes will yield a thicker, chunkier mash. Avoid using fingerling potatoes. Choose firm potatoes with no sprouting, and without green on them.
- Chicken Bouillon Paste: It adds great flavor! You could also add granulated chicken bouillon or some garlic powder.
- Make Ahead Instructions: Add a little extra milk to the finished potatoes to make sure they're really soft and not too thick. The potatoes will absorb moisture as they rest. Spoon them into a casserole dish or large container then cover and refrigerate for 1-2 days.
- Reheating Instructions: Remove from fridge 1 hour before baking. Taste and add additional seasonings as needed, or milk, to make sure they are soft. Bake, covered, at 350 degrees for 20-30 minutes or until warm. You could also reheat them in a saucepan on the stove, or in the microwave.
- Gluten-free Adaptations: use gluten-free chicken bouillon.
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
22mg
(7%)
Sodium
177mg
(7%)
Potassium
826mg
(24%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
323IU
(6%)
Vitamin C
10mg
(11%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 177mg | 7% |
| Potassium | 826mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
624 reviews
Excellent
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