My Favorite Mashed Potato Recipe
User Reviews
5
My Favorite Mashed Potato Recipe
Description
My Favorite Mashed Potato Recipe centers on boiled russet or gold potatoes cut into chunks and cooked until they are tender throughout. After draining, the potatoes sit briefly to dry, which reduces excess water that could make the mash thin. Meanwhile, butter melts gently into warm milk, which is then poured over the potatoes. Mashing with a potato masher combines the ingredients while leaving a mostly smooth, slightly textured consistency.
Seasoning with salt and pepper is done to taste, allowing for personal preference. Optional mix-ins such as full-fat sour cream, pressed garlic, or freshly shredded Parmesan cheese can be added for more depth and richness. These additions complement the primary flavors and make the dish more indulgent without overpowering the natural potato taste.
This mashed potato recipe serves as a versatile side dish that fits comfortably with roasted meats, vegetables, or holiday meals. The creamy texture and mild seasoning make it accessible to a variety of palates. Leftovers can be refrigerated for several days and gently reheated, adding a splash of milk if needed to loosen the texture. Potatoes can also be riced for a smoother finish, but over-mixing should be avoided to prevent a gluey consistency.
Ingredients
- 3 lbs potato russet or gold
- ½ cup butter unsalted
- ⅔ cup milk
- ½ teaspoon table salt + additional to taste
- ⅛ teaspoon black pepper + additional to taste, ground
Optional add-ins (add one or all of them!)
- ¼ cup sour cream full-fat
- 2 cloves garlic pressed
- ½ cup Parmesan Cheese freshly shredded
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.
Notes
- You can use whole milk or any preferred milk alternative like almond milk in the recipe.
- A potato ricer can be used instead of mashing for a smoother texture, but avoid over-mixing to prevent gluey potatoes.
- Adding sour cream, garlic, or Parmesan cheese is a good way to vary the flavor to your preference.
- Store mashed potatoes in an airtight container in the refrigerator for up to 5 days; reheat with a splash of milk to loosen consistency.
- Potatoes can be cooled and frozen for up to 5 months; thaw overnight before gently reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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