Ingredients:
- Potatoes: 2 pounds (Yukon Gold or Russet are ideal)
- Salt: 1 tablespoon (for boiling water)
- Butter: 4–6 tablespoons (room temperature)
- Milk or cream: ½ cup (warm)
- Garlic: 1–2 cloves (optional, for flavor)
- Salt and pepper: To taste
- Fresh herbs: (optional) Parsley, chives, or thyme for garnish
Instructions:
1. Choose the Right Potatoes
- Yukon Gold potatoes produce creamy mashed potatoes with a buttery flavor.
- Russet (Idaho) potatoes create fluffy, light mashed potatoes.
You can also combine the two for the best of both textures.
2. Prep the Potatoes
- Peel the Potatoes: For smooth mashed potatoes, peel them. For a more rustic texture, leave the skin on.
- Cut Into Even Chunks: Dice potatoes into uniform chunks (about 2 inches) to ensure even cooking.
3. Cook the Potatoes
- Boil in Salted Water: Place potatoes in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer.
- Cook Until Fork-Tender: Simmer for 15–20 minutes or until the potatoes are easily pierced with a fork.
4. Drain and Dry
- Drain the potatoes in a colander. Return them to the hot pot over low heat for 1–2 minutes to evaporate any excess water. This step prevents watery mashed potatoes.
5. Mash the Potatoes
- Choose Your Tool:
- Use a potato masher for rustic, chunky mashed potatoes.
- Use a potato ricer or food mill for silky smooth mashed potatoes.
- Avoid blenders or food processors, which make potatoes gummy.
6. Add Butter First
- Mix in room-temperature butter while the potatoes are still hot. The fat coats the starch, making the mash creamy.
7. Add Warm Milk or Cream
- Heat the milk or cream before adding it to the potatoes. Gradually mix it in until you reach your desired consistency.
8. Season to Taste
- Add salt and pepper to taste. You can also mix in roasted garlic, grated cheese, or herbs for added flavor.
9. Garnish and Serve
- Top with a pat of butter and a sprinkle of fresh herbs (like parsley or chives) for presentation.
Tips for Perfect Mashed Potatoes:
- Don’t Overmix: Overmixing activates the starch, making potatoes gluey.
- Warm Ingredients Are Key: Cold butter or milk can cool the potatoes and make them less fluffy.
- Experiment with Add-Ins: Sour cream, cream cheese, or roasted garlic can elevate the flavor.
- Make Ahead: Reheat mashed potatoes gently in a pot over low heat with a splash of milk or cream.
Enjoy your perfect mashed potatoes — creamy, fluffy, and absolutely delicious! 🥔✨