The Best Mashed Potatoes Recipe
User Reviews
5
The Best Mashed Potatoes Recipe
Description
This recipe begins by peeling and quartering the potatoes, cooking them in salted water alongside optional garlic cloves until fork-tender. Draining well ensures the right moisture level before mashing.
Heat the milk or cream to warm temperature before gradually adding it with melted butter to the potatoes during mashing. This prevents cooling and helps achieve a creamy, smooth texture. Seasoning with salt and pepper completes the flavor profile.
The finished mashed potatoes have a soft, fluffy consistency with a buttery mouthfeel and gentle garlic undertones if included. They complement many main dishes and can be served immediately or reheated.
For reheating, spread mashed potatoes in a greased baking dish, dot with butter, and bake at 325°F until warmed through, optionally allowing a browned crust to form. Avoid mixers that may make them gummy, opting instead for hand mashing or a ricer.
Ingredients
- 4 pounds potato russet or Yukon gold
- 3 cloves garlic optional
- ⅓ cup butter melted, salted
- 1 cup milk or cream
- salt to taste
- black pepper to taste
Instructions
- Peel and quarter potatoes, place in a pot of cold salted water.
- Add cloves of garlic (if using) & bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.
- Heat milk on the stove top (or in the microwave) until warm.
- Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.
- Season with salt and pepper. Serve hot.
Notes
- Cool mashed potatoes completely before storing in an airtight container in the refrigerator.
- For reheating, bake in a greased casserole dish at 325°F until hot; dot with butter and bake uncovered for a browned crust.
- Drain potatoes thoroughly to avoid excess water and ensure proper texture.
- Hand mash using a hand masher or potato ricer for best creamy texture; avoid electric mixers which may create a gummy consistency.
- Use plenty of butter, preferably salted, to enrich flavor and achieve creamy mouthfeel.
- Warm the milk or cream before adding to maintain potato temperature and better absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 209 | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 74mg | 3% |
| Potassium | 798mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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