The Best Mashed Potatoes
User Reviews
5
The Best Mashed Potatoes
Description
This recipe relies on peeled and uniformly cut russet potatoes boiled in salted water until fork-tender to ensure even cooking and proper starch release. After draining, the potatoes are mashed in the cooking pot to simplify cleanup and achieve uniform consistency. Melted butter is folded in first to coat the potato starch and prevent gumminess, followed by gradually adding hot milk to reach a desirable creamy texture.
The mashed potatoes provide a buttery, smooth base with mild seasoning, suitable alongside roasted meats, stews, or vegetables. The method encourages attention to potato variety and order of ingredient addition to avoid gluey or pasty results.
Potatoes can be peeled and cubed a day ahead, covered with water in the refrigerator to ease meal prep. Leftovers keep well in the refrigerator for up to four days.
Ingredients
- 5 pounds russet potato peeled and cut into large, uniform sized pieces (see note 1
- salt freshly ground
- black pepper freshly ground
- 1 cup butter melted (2 sticks, see note 2)
- 1 1/2 cups milk hot, plus more if desired (up to 2 cups)
Instructions
- In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
- Wipe pot dry. Return potatoes to pot and mash to a uniform consistency. Using a rubber spatula, fold in melted butter until just incorporated.
- Slowly stir in 1 1/2 cups hot milk. Add more milk, 1 tablespoon at a time, to adjust the consistency as desired. Season to taste with salt and pepper.
Notes
- Choose high-starch potatoes like Russet or Yukon gold for smooth mashed potatoes; avoid waxy varieties to prevent gumminess.
- Add melted butter before milk to coat potato starch and avoid gluey texture.
- Peel and cube raw potatoes up to 24 hours ahead, storing in water refrigerated to save prep time.
- Store leftovers covered in the refrigerator and use within 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 304kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 158mg | 7% |
| Potassium | 833mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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