Recipes · Cooking tips · Techniques

Mashed Potatoes

Mashed Potatoes

Mashed potatoes are a classic side dish; they’re a staple for sure on your holiday table and comfort food at its best! They’re pretty easy to make too, and in this recipe you’ll find simple tips to make the best mashed potatoes!

 

For more classic side dishes try one of these recipes:

Cinnamon Apples

Broccoli Cheese Casserole

Green Beans & Bacon

Sausage Stuffing

 

To make these mashed potatoes you will need

2 – 2½ pounds Russet Potatoes, peeled and cut into 1-2 inch pieces

1 cup Whole Milk, warmed through

½ tablespoon Salt, for the water, plus about 1 teaspoon to season the mashed potatoes

1 tablespoon Butter

 

Instructions

Peel and cut the potatoes into roughly 2 inch pieces. Place them in a large pot and cover them completely with cold water by a couple of inches. Add ½ tablespoon of salt to the water.

 

Place the pot over high heat and bring the water to a full boil. When the water is boiling vigorously, lower the heat to medium-high to medium so the water is still at a full boil, but it doesn’t start splashing everywhere.

 

Cook the potatoes for 12-15 minutes until they’re tender. They should break apart easily when pierced with a fork or knife.

 

Tip 1:  Make sure the potatoes are drained really well, get as much water off them as possible

Drain the potatoes completely, use a large strainer. Add the potatoes back to the pot. I like to place the pot on the same burner, that’s still hot (not on), to let any water left in the pot and on the potatoes dry off. Give the pot a few shakes to move the potatoes around.

 

Tip 2:  Add only warm milk to the potatoes; never add cold milk to hot potatoes

Off the heat, add the warm milk to the potatoes a little bit at a time, while mashing with a whisk or masher. Keep mashing until the potatoes are smooth. Add more or less milk as needed, depending on the consistency you like. If you need more than 1 cup, heat the milk before adding; don’t add cold milk to those wonderful mashed potatoes.

 

Tip 3:  Add the butter and salt after the potatoes are mashed

When the mashed potatoes are perfect, add the butter. Stir to combine well. Taste the mashed potatoes and salt, as needed. I like to start off with ½ teaspoon stir, and taste. Then I’ll add another ½ teaspoon and taste again – that usually does it.

 

Cook’s notes

If you’re prepping the potatoes ahead of time, keep them in cold water so they don’t brown.

 

Still in the mood for more amazing comfort food classics? Give this sausage gravy recipe a try. It won’t disappoint!

 

Mashed Potatoes with melted butter on top served in a black serving bowl
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Mashed Potatoes

Mashed potatoes are a classic side dish; they’re a staple for sure on your holiday table and comfort food at its best!
Prep Time15 mins
Cook Time15 mins
Mashing the potatoes10 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: potatoes, side dishes
Servings: 4
Calories: 286kcal
Author: Elizabeth

Ingredients

  • 2 - 2½ pounds Russet Potatoes peeled and cut into 1-2 inch pieces
  • 1 cup Whole Milk warmed through
  • ½ tablespoon Salt for the water, plus about 1 teaspoon to season the mashed potatoes
  • 1 tablespoon Butter

Instructions

  • Peel and cut the potatoes into roughly 2 inch pieces.
  • Place them in a large pot and cover them completely with cold water by a couple of inches.
  • Add ½ tablespoon of salt to the water.
  • Place the pot over high heat and bring the water to a full boil. When the water is boiling vigorously, lower the heat to medium-high to medium so the water is still at a full boil, but it doesn’t start splashing everywhere.
  •  Cook the potatoes for 12-15 minutes until they’re tender. They should break apart easily when pierced with a fork or knife.
  • Drain the potatoes completely, use a large strainer.
  • Add the potatoes back to the pot. To dry the potatoes, place the pot on the same burner, that’s still hot (not on), to let any water left in the pot and on the potatoes dry off. Give the pot a few shakes to move the potatoes around.
  • Off the heat, add the warm milk to the potatoes a little bit at a time, while mashing with a whisk or masher. Keep mashing until the potatoes are smooth. Add more or less milk as needed, depending on the consistency you like. If you need more than 1 cup, heat the milk before adding; don’t add cold milk to the mashed potatoes.
  • When the mashed potatoes reach the desired consistency, add the butter. Stir to combine well.
  • Taste the mashed potatoes and salt, as needed. Start with ½ teaspoon stir, and taste. Then add more salt as needed.

Notes

If you’re prepping the potatoes ahead of time, keep them in cold water so they don’t brown.

Nutrition

Calories: 286kcal | Carbohydrates: 54g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 646mg | Potassium: 1262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 16.2mg | Calcium: 106mg | Iron: 2.4mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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