Mashed Potatoes Recipe
User Reviews
5
Mashed Potatoes Recipe
Description
The Mashed Potatoes Recipe starts by peeling (optional) and cutting potatoes into chunks of equal size to ensure even cooking. The potatoes are boiled in salted water until fully tender and easily pierced by a fork. Butter and milk are gently warmed together, then added to the drained potatoes. The potatoes are mashed to the desired consistency, ideally smooth and creamy but still fluffy.
By heating the drained potatoes over low heat briefly before mashing, excess moisture evaporates, helping to avoid watery mash. Seasoning with salt and black pepper is adjusted to taste. This method yields a rich, soft consistency with a subtle buttery flavor enhanced by whole milk or cream.
Mashed potatoes prepared this way complement a variety of main dishes and can be garnished with fresh herbs or additional butter if desired. Proper boiling and gentle mashing are key to successful texture and flavor.
Starting the potatoes in cold water allows them to cook evenly throughout rather than being mushy on the outside and undercooked inside. Ensuring full doneness by testing with a fork prevents lumps and graininess. Heating off the heat briefly to dry helps finish the dish with a light, fluffy mouthfeel.
Ingredients
- 4 pounds potato Yukon gold or Russet (1.8kg
- 1 tablespoon salt plus more to taste
- ½ cup butter 113g, unsalted
- ¾ cup whole milk 180ml, or cream
- black pepper to taste, ground
Instructions
- Peel the potatoes if desired, then cut them into equal-sized chunks and place in a large pot.
- Fill the pot with enough water to cover the potatoes by 1 inch. Add the salt to the water and bring to a boil over high heat. Cook for about 10 minutes or until the potatoes are fork-tender.
- While the potatoes are boiling, combine the milk and butter in a small saucepan. Cook over medium heat, stirring occasionally, for 3 to 4 minutes or until the butter is melted. Remove from the heat.
- Drain the potatoes, then transfer them back to the warm pot. Set the heat to low and gently move them around for a minute to help dry off any excess water. Remove from heat and mash the potatoes to the desired consistency using a potato masher or wooden spoon.
- Pour the hot milk mixture in while gently mixing the mashed potatoes. Season with salt and pepper to taste. Serve with more butter and garnish with cracked pepper, minced chives, or parsley if desired.
Notes
- Begin boiling potatoes in cold water to cook them evenly from inside out.
- Check potatoes for doneness by easily piercing with a fork before mashing.
- After draining, heat potatoes over low heat briefly to evaporate excess water for fluffier mash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 717mg | 30% |
| Potassium | 794mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 36mg | 40% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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