Mashed Potatoes Recipe
User Reviews
4.8
Mashed Potatoes Recipe
Description
The recipe begins by boiling scrubbed Yukon gold potatoes in salted water until they are soft and the skins easily separate. Once drained and peeled while hot, the potatoes are gently smashed with a hand mixer. Butter chunks are added early so they can melt and coat the starches, which prevents the mash from becoming gummy or sticky. Adding half-and-half or another creamy liquid while whipping produces a smooth mixture without overworking the potatoes.
The mashed potatoes have a creamy texture with a hint of richness from the butter and a mild dairy flavor from the half-and-half or cream. Finishing with freshly ground black pepper and minced chives adds subtle spice and freshness. This versatile side dish complements a wide range of proteins and vegetables.
To retain the ideal texture, avoid over-mixing, and adjust seasoning after mashing. Using Yukon gold potatoes contributes to a naturally buttery flavor and smooth consistency. The recipe’s detail on timing and seasoning helps create a classic, comforting mashed potato dish.
Ingredients
- 2 ½ pounds potato Yukon gold variety
- 1 teaspoon kosher salt , divided
- 4 tablespoons butter , cut into chunks
- ⅓ cup half-and-half , or cream, or milk
- ½ teaspoon black pepper , freshly ground
- chives , minced
Instructions
- Scrub the potatoes clean and add to a deep pot. Completely cover the potatoes with water, about ½ inch above the potatoes. Bring the potatoes to a boil and add ½ teaspoon of kosher salt. Boil the potatoes for 20 to 30 minutes or until they are very easily pierced with a fork and the skin pulls away from the potato where cut.
- Drain the potatoes, and while still hot, use a paper towel to wipe the skin away from the potatoes, then add back to the warm pot.
- Gently smash the hot potatoes with the tines of a hand mixer and add the butter to the potatoes. Cover with a lid for the butter to melt, about 3-4 minutes.*
- Add the half-and-half or other liquid dairy to the pot and set it in the kitchen sink so the potatoes don't fly around the kitchen while whipping. Cream the potatoes with the hand mixer until smooth, rotating the pot counterclockwise as you mix. Don't over-mix the potatoes. Add the remaining ½ teaspoon of kosher salt and black pepper to taste, and add more dairy to get the consistency you like best.
- Add more butter if you'd like, and garnish with minced chives, or green onions, or serve plain.
Notes
- Adding butter before cream coats potato starches to prevent gummy or sticky mashed potatoes.
- Peeling the potatoes while hot makes skin removal easier and helps achieve a smooth texture.
- Use a hand mixer and avoid over-mixing to keep the fluffiness intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 359mg | 15% |
| Potassium | 599mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 55mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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