Mashed Potatoes
User Reviews
5
Mashed Potatoes
Description
The Mashed Potatoes recipe features Yukon Gold potatoes, chosen for their creamy texture and balance of starch and moisture. After peeling and quartering potatoes evenly, they are boiled until a knife pierces easily. The potatoes are then mashed while hot, gradually incorporating softened salted butter and warmed milk to reach the desired consistency. The seasoning with fine sea salt and freshly ground black pepper enhances the natural potato flavor. Optional parsley or chives add a mild herbal note and a pop of color.
The resulting mashed potatoes are fluffy yet creamy, without becoming gluey. Gentle mashing and warming the milk before adding prevent lumps and help maintain a smooth texture. This recipe is a classic side dish well suited to pair with roasted or grilled meats, poultry, or vegetables.
For best results, avoid overcooking the potatoes as that can cause stickiness. Using a hand masher preserves texture better than electric mixers. Adjust seasoning gradually, tasting as you go. Warm milk maintains heat and prevents the mash from cooling too quickly during preparation. Finish by swirling the mash into peaks and valleys, dotting with extra butter, and sprinkling with chopped herbs if desired.
Ingredients
- 4 lbs potato Yukon gold variety
- 1/2 c. butter softened, salted
- 1 c. milk warmed
- 1 1/2 tsp salt finely ground, sea salt
- 1/2 tsp black pepper
- parsley optional, or chives
Instructions
- Peel potatoes and quarter them. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until easily pierced with a knife about 15 minutes. Drain well.
- Add butter to potatoes and begin mashing with your potato masher. Pour in a little of the warmed milk at a time while mashing to achieve desired consistency.
- Season with salt and pepper to taste and garnish with chives or parsley if desired.
Notes
- Yukon Gold potatoes provide a creamy texture and balanced starchiness; Russets can be used if preferred.
- Peel and quarter potatoes into equal sizes for even cooking and avoid overcooking to prevent gluey texture.
- Mash the potatoes while hot and add warmed milk gradually to achieve smooth, fluffy consistency.
- Use a hand masher rather than a mixer to avoid breaking down starches excessively.
- Taste frequently during seasoning to balance butter, salt, and pepper levels.
- Optional fresh herbs like parsley or chives add color and mild flavor when sprinkled before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 461mg | 19% |
| Potassium | 780mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 20.7mg | 23% |
| Calcium | 84mg | 8% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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