4.8 from 123 votes
Mashed Potatoes Recipe
This Mashed Potatoes recipe uses Yukon gold potatoes boiled until tender, then peeled and whipped with butter and half-and-half to create a smooth, creamy side dish. Seasoned with kosher salt, black pepper, and minced chives, the potatoes have a balanced flavor and a rich, fluffy texture that pairs well with many main courses. The technique of adding butter before dairy helps avoid a gummy consistency.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
servings
Calories:
146 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 146
% 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.