Overview
This recipe shows you how to make the BEST Mashed Potatoes Recipe – So Creamy & Easy! The steps are easy to follow. You will get soft, smooth, and rich mashed potatoes with a few simple moves. Read on for tips, tools, and ways to serve this classic side dish.
INTRODUCTION
Mashed potatoes are a warm, simple, and comforting dish. You can make them for a weeknight meal or for a big holiday table. I will show you a clear method to get very creamy mashed potatoes every time. This simple side pairs well with bread and pasta; try it with a cheesy garlic bread recipe for a quick, home style meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is easy and forgiving. The steps do not need skill. The ingredients are cheap and common. The result is a bowl of soft potatoes that feel rich and smooth. You can make them plain or add butter, herbs, or gravy. They also stretch well for a group. You can make them ahead and reheat them. If you like simple meals with big flavor, this recipe fits. For a full dinner idea, serve them with a light pasta like a creamy tomato garlic pasta recipe for a varied plate.
HOW TO MAKE BEST Mashed Potatoes Recipe – So Creamy & Easy!
This method keeps the potatoes hot and dry so they absorb milk and butter well. Start with hot milk and soft butter. Work quickly while the potatoes are warm. Use a mixer or hand masher to make the texture you like. If you want a richer result, use Yukon Gold potatoes or add more butter. These mashed potatoes also work as a side for bold main dishes. They make a smooth base for meats and tacos, such as a chicken tinga tacos recipe on a busy night.
EQUIPMENT NEEDED
- Large pot to boil potatoes
- Colander to drain water
- Mixing bowl or stand mixer
- Whisk attachment or hand masher
- Potato peeler and knife
- Measuring cups and spoons
- Serving spoon and dish
Ingredients You’ll Need :
4 lbs russet potatoes (or Yukon Golds for a buttery flavor), 1 1/4 cups hot whole milk (for the creamiest texture), 16 tbsp unsalted butter (softened, not melted), 1 1/2 tsp salt (adjust to taste), Fresh parsley or chives (optional garnish for a pop of color)
STEP-BY-STEP INSTRUCTIONS :
- Peel and rinse the russet potatoes.
- If they’re large, cut them in half for even cooking.
- Place them in a large pot and cover with cold water.
- Bring to a boil and cook until fork-tender (about 20-25 minutes).
- Drain well to prevent watery mashed potatoes.
- Transfer hot potatoes to a mixing bowl or stand mixer.
- Lightly mash by hand before whipping.
- Using a whisk attachment, whip on low speed while slowly drizzling in hot milk.
- Increase speed to medium and gradually add softened butter, 1 tablespoon at a time.
- Finally, mix in salt to taste.
- Spoon the creamy mashed potatoes into a serving dish.
- Garnish with fresh parsley or chives.
- Serve warm with gravy or melted butter on top.
HOW TO SERVE BEST Mashed Potatoes Recipe – So Creamy & Easy!
Serve these mashed potatoes hot. Spoon them into a warm bowl so they stay soft. Add a pat of butter on top and let it melt into the mass. For a fancy look, sprinkle chopped parsley or chives. If you use gravy, pour it into the center so each bite has sauce. These potatoes match roasted meats, fried foods, and green vegetables. They also pair well with creamy sauces or bright salads to balance the plate. For a casual meal, set butter, salt, and black pepper on the table so guests can change the flavor.
STORAGE & FREEZING : BEST Mashed Potatoes Recipe – So Creamy & Easy!
Cool the potatoes to room temperature before you store them. Place them in an airtight container and keep them in the fridge for up to 3 to 4 days. To freeze, put the cooled potatoes in a freezer bag or a freezer-safe container. Press out extra air and seal. They will keep in the freezer for up to 2 months. To reheat from the fridge, warm them on low heat on the stove. Add a little milk or butter to bring back creaminess. To reheat from frozen, thaw in the fridge overnight first, then reheat. You can also reheat in a microwave in short bursts, stirring between each burst so the heat spreads evenly.
SERVING SUGGESTIONS
Here are simple ideas to serve with these mashed potatoes:
- Roast chicken with pan gravy.
- Steamed green beans or peas.
- Grilled steak with a little salt and pepper.
- Pan roasted fish and a lemon wedge.
- A vegetable stew spooned over a mound of potatoes.
If you watch calories or try to plan lighter meals, read tips like discover the best natural Mounjaro recipe for weight loss today to plan sides and portions for a balanced meal.
VARIATIONS
- Garlic mashed: Add 1 to 2 cloves of cooked, mashed garlic to the mix. Use roasted garlic for a milder, sweeter taste.
- Cheesy mashed: Stir in 1 cup of shredded cheddar or Parmesan while the potatoes are hot.
- Herb mashed: Mix in chopped parsley, chives, or a little thyme for fresh flavor.
- Sour cream mashed: Replace half the milk with sour cream for tang and silk.
- Olive oil mashed: For less dairy, use warm olive oil instead of butter and milk. Stir in in small amounts until you get the texture you want.
- Cauliflower blend: For a lighter dish, mix half potatoes and half cooked cauliflower, then mash together with butter and milk.
FAQs
Q: What type of potato is best for creamy mashed potatoes?
A: Russet potatoes make light, fluffy mash. Yukon Golds give a creamier, more buttery result. Both work well. Use what you like.
Q: Can I use low-fat milk or a milk substitute?
A: Yes. Low-fat milk will work but it makes the mash less rich. Plant milks like oat or almond can work but choose plain, unsweetened types. Warm the milk before adding.
Q: How do I stop mashed potatoes from becoming gluey?
A: Do not overwork starchy potatoes. Mash them gently and add milk slowly. Use a hand masher or low speed with a mixer. Over mixing breaks cells and makes potatoes gluey.
Q: Can I make these mashed potatoes ahead of time?
A: Yes. You can make them a day ahead, cool them, and store in the fridge. Reheat slowly with a little milk or butter. See the make-ahead section for tips.
Q: How can I reheat mashed potatoes without drying them out?
A: Reheat on low heat and add a splash of hot milk or a small knob of butter. Stir often. A microwave works too if you stir every 30 seconds.
Q: Can I add gravy or toppings in advance?
A: It is best to add gravy at serving time. Toppings like herbs or crispy onions can be added just before serving so they stay fresh.
MAKE-AHEAD TIPS FOR BEST Mashed Potatoes Recipe – So Creamy & Easy!
Make the potatoes one day before your meal for less work on the day. Follow the recipe and cool the potatoes at room temperature no more than two hours. Then cover and place in the fridge. When you reheat, use a low oven or stove top. Add warm milk or butter while you reheat to restore a creamy texture. If you need to transport mashed potatoes to a potluck, put them in a heat safe dish, cover tightly, and keep them in a cooler until you can heat them. For a larger group, double the recipe and use a large pot and a heavy mixing bowl to keep heat in while you finish the dish.
Tips for smooth reheating:
- Use low heat and stir often.
- Add milk or cream in small amounts.
- Finish with a knob of butter for shine and richness.
These mashed potatoes are simple to make and easy to love. Follow the steps and you will have a bowl of soft, creamy potatoes that fit many meals.
Best Mashed Potatoes
Ingredients
Method
- Peel and rinse the russet potatoes.
- If they’re large, cut them in half for even cooking.
- Place them in a large pot and cover with cold water.
- Bring to a boil and cook until fork-tender (about 20-25 minutes).
- Drain well to prevent watery mashed potatoes.
- Transfer hot potatoes to a mixing bowl or stand mixer.
- Lightly mash by hand before whipping.
- Using a whisk attachment, whip on low speed while slowly drizzling in hot milk.
- Increase speed to medium and gradually add softened butter, 1 tablespoon at a time.
- Finally, mix in salt to taste.
- Spoon the creamy mashed potatoes into a serving dish.
- Garnish with fresh parsley or chives.
- Serve warm with gravy or melted butter on top.