My Favorite Mashed Potato Recipe
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5.0
18 reviews
Excellent
My Favorite Mashed Potato Recipe
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My mashed potato recipe uses just 5 ingredients and is perfectly balanced to be both fluffy and sturdy. Top yours with gravy, or stir in my favorite add-ins for a super flavorful side dish!
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Ingredients
- 3 3 lbs potatoes russet or gold
- ½ ½ cup unsalted butter
- ⅔ ⅔ cup milk
- ½ ½ teaspoon table salt + additional to taste
- ⅛ ⅛ teaspoon ground black pepper + additional to taste
Optional add-ins (add one or all of them!)
- ¼ ¼ cup full-fat sour cream
- 2 2 cloves garlic pressed
- ½ ½ cup freshly shredded Parmesan cheese
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Instructions
- Peel potatoes (if desired) and cut into 1 ½” (4cm) pieces. Place in a colander or large mesh sieve and rinse under cold water for one minute.
- Place potatoes in a large pot of cool water (make sure the potatoes are covered by at least ½” of water and that the pot is not more than ⅔ of the way full or it could overflow). Generously salt the water and turn stovetop heat to high. Bring to a boil, stirring occasionally.
- While potatoes are cooking, combine butter and milk in a small saucepan over medium/low heat, cooking until butter is melted.
- Boil potatoes until tender when pierced with a fork (about 10 minutes but time can vary).
- Drain potatoes well and return to pot. Let them sit in the pot for about 2 minutes, this allows the steam to cook off excess water.
- Drizzle butter/milk mixture over the potatoes and add salt and pepper use a potato masher to mash until mostly smooth and well-combined.
- If using any add-ins, stir them in now until combined.
- Serve warm.
Equipments used:
Notes
- Whole milk is my preference, but use whatever you have on hand (almond milk works, too).
- A potato ricer will give you smoother mashed potatoes, but avoid the urge to mix your way to completely smooth potatoes, or they’ll end up gluey. After boiling/draining your potatoes, run them through the ricer back into the pot, then stir in your butter/milk and remaining ingredients.
- Gluey potatoes are typically a result of over-mixing.
- Add one or all of these add-ins for super flavorful, next-level mashed potatoes. You could also try substituting cheddar cheese for the parmesan.
- Store in an airtight container in the refrigerator for up to 5 days. If reheating on the stovetop, you may wish to add another splash of milk to loosen the potatoes as they’ll often stiffen in the fridge.
- Allow potatoes to cool, cover tightly, and freeze for up to 5 months. Thaw overnight in the refrigerator or transfer to a saucepan and thaw over low heat.
Nutrition Information
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Serving
1serving
Calories
327kcal
(16%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
220mg
(9%)
Potassium
1001mg
(29%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
521IU
(10%)
Vitamin C
45mg
(50%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 327kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 220mg | 9% |
| Potassium | 1001mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 45mg | 50% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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