Mashed Potatoes
User Reviews
5
Mashed Potatoes
Description
The Mashed Potatoes recipe starts with halved potatoes cooked in water until fork tender but not falling apart, preserving texture. After draining, the potatoes steam in the pot with the lid on to evaporate extra moisture, creating a fluffier mash. Butter and optional chicken bouillon paste add flavor and creaminess. Warm evaporated milk and sour cream contribute to a rich, smooth texture. Seasoning with salt and freshly ground black pepper rounds out the flavor. Using an electric mixer briefly helps aerate the potatoes but care is taken to avoid overmixing, which can cause a starchy, gummy texture.
This recipe yields a classic side dish with a creamy yet fluffy texture that pairs well with a variety of main courses. It can be served immediately or reheated and baked for leftovers, making it practical for meal planning.
Russet or Yukon gold potatoes are recommended for their texture, while red potatoes can result in a chunkier mash. Chicken bouillon paste adds a savory depth but can be replaced with granulated bouillon or garlic powder. For reheating, add a bit more milk to loosen the potatoes, then bake covered until warm. The mashed potatoes store well refrigerated for 1-2 days. Gluten-free adaptations are possible by using gluten-free chicken bouillon.
Ingredients
- 5 medium russet potato peeled, or skin on, or Yukon Gold potatoes
- 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 to taste, freshly ground
- black pepper to taste, freshly ground
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.
Notes
- Use russet or Yukon gold potatoes for the best fluffy texture; avoid fingerlings and potatoes with sprouts or green spots.
- Chicken bouillon paste can be substituted with granulated bouillon or garlic powder to enhance flavor.
- Add extra milk before storing or reheating to maintain softness and prevent thickening.
- Reheat mashed potatoes covered in the oven at 350°F for 20-30 minutes or warm gently on the stovetop or microwave.
- Use gluten-free chicken bouillon to make this recipe gluten-free.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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