A foolproof recipe for the richest, tastiest Mashed Potatoes. This recipe is easy to make and you end up with the creamiest, most buttery and flavorful potatoes you’ve ever eaten. A little tip, double up on the recipe because they go fast.
▪ Potatoes – When choosing potatoes you want to choose ones that are high in starch, like Russets or Yukon Golds. A starchy potato makes a smoother, fluffier mash, plus they tend to be more flavorful.
▪ Butter – This is one of your main flavors, so be sure to use a quality butter. You’ll also want to use an unsalted butter, so that you have control over the saltiness.
▪ Milk – I like to use whole milk or half-and-half in my mashed potatoes. It seems that the higher the fat content is, the creamier the potatoes tend to be.
▪ Salt – When it comes to salt, I am very conservative. I like salting the water and leaving any additional salting to those consuming the mashed potatoes.
HOW TO MAKE THE BEST MASHED POTATOES
In a large pot, add potatoes and cover with cold water, an inch above the potatoes. Stir in 1 tablespoon of salt, cover and bring to a boil over medium-high heat. Once it begins to boil, reduce heat and remove the lid. Simmer for about 20-25 minutes or until fork tender.
About 10 minutes before the potatoes are done, melt the butter in a small saucepan. Add milk and simmer until warm.
Drain potatoes using a colander, then transfer to a mixing bowl. Using a potato masher or an electric mixer, mash down the potatoes.
Slowly mix the warmed milk into the potatoes, and continue mixing until you reach your desired consistency. Season with salt and pepper before serving
Mashed potatoes are amazing on their own, but when you want something a little different try some of these delicious ideas.
➡ Use evaporated milk instead of milk or half-and-half, for an old-fashioned flavor.
➡ Stir some minced garlic into your mashed potatoes for a nice garlic flavor.
➡ Another tasty add-in is some cream cheese, it makes the potatoes very creamy, while adding a really nice flavor.
➡ Try stirring in different seasonings, like: lemon pepper, Old Bay seasoning, ranch mix, Italian seasoning.
➡ Instead of stirring things into the potatoes try topping them with things like: cheese, bacon, cream, jalapenos, broccoli.
MAKE IT A MEAL
Entrée: Classic Meatloaf
Side Dish #1: Buttered Corn – In a saucepan, over medium heat, warm 3/4 of milk and 2 tablespoons of butter. Add 16 ounces of frozen corn and bring to a low boil. Lower heat and cook until the corn is tender. Sprinkle with salt and pepper before serving.
Dessert: Carrot Cake
HOW TO STORE AND REHEAT
Store: Leftover mashed potatoes should be be stored in an airtight container and refrigerated for up to 4 days. They can also be frozen, but I wouldn’t suggest it, the texture tends to be a little grainy.
Reheat: The fastest way to reheat mashed potatoes is in the microwave. Simply place the potatoes in a microwave safe dish and loosely cover with plastic wrap. Heat at 75% power in 3-4 minute intervals, stirring in between, until hot.
Mashed potatoes can also be reheated in the oven in a oven-safe dish, cover for 20-30 minutes at 350°F.
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Basic Mashed Potatoes
- 2 pounds potatoes peeled and quartered
- 2 tablespoons butter melted
- 1 cup milk warmed
- 1 tablespoon salt
- In a large pot, add potatoes and cover with cold water, an inch above the potatoes. Stir in 1 tablespoon of salt, cover and bring to a boil over medium-high heat. Once it begins to boil, reduce heat and remove the lid. Simmer for about 20-25 minutes or until fork tender.
- About 10 minutes before the potatoes are done, melt the butter in a small saucepan. Add milk and simmer until warm.
- Drain potatoes using a colander, then transfer to a mixing bowl. Using a potato masher or an electric mixer, mash down the potatoes.
- Slowly mix the warmed milk into the potatoes, and continue mixing until you reach your desired consistency. Season with salt and pepper before serving
TIPS FOR MAKING THE MASHED POTATOES
✔ Peel and cut your potatoes into evenly sized pieces. The smaller they are the quicker they will cook.
✔ Avoid over cooking the potatoes. As soon as you can easily insert a fork or knife, they are done.
✔ Drain the potatoes using a colander. Let the potatoes remain in the colander until they are air “dry”, a dry potato makes a fluffier mash.
✔ For chunkier mashed potatoes, use a potato masher. For smoother potatoes, use a potato ricer or a hand mixer.
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