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Are You Making Mashed Potatoes the Right Way?

November 18, 2019 by Robin 9 Comments

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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.

INGREDIENTS

▪ 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.

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AIR FRYER GARLIC HASSELBACK POTATOES
A simple impressive side dish, that tastes amazing served alongside continue reading

HOW TO MAKE THE BEST MASHED POTATOES

Step 1
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.

Step 2
About 10 minutes before the potatoes are done, melt the butter in a small saucepan. Add milk and simmer until warm.

Step 3
Drain potatoes using a colander, then transfer to a mixing bowl. Using a potato masher or an electric mixer, mash down the potatoes.

Step 4
Slowly mix the warmed milk into the potatoes, and continue mixing until you reach your desired consistency. Season with salt and pepper before serving

RECIPE TWEAKS

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.
Drink: Milk
Dessert: Carrot Cake

Life and Home

 

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.

Do you like this recipe? Please leave us a star rating in the comments below, and share it on social media. We would really appreciate it!

Print Recipe

Basic Mashed Potatoes

An easy foolproof recipe for the richest, creamiest, most buttery and flavorful potatoes you’ve ever eaten. A little tip, double up on the recipe because these go fast.

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes, potatoes, side dish, simple recipe
Servings: 4 servings
Calories: 241kcal
Author: Robin | Fluster Buster

Ingredients

  • 2 pounds potatoes peeled and quartered
  • 2 tablespoons butter melted
  • 1 cup milk warmed
  • 1 tablespoon salt

Instructions

  • 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

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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.

Giving This a Try? Take a quick pic and share it on Instagram! Tag it with @flusterbuster so we can check it out.

I love having corn with my mashed potatoes, my mom likes peas and my FIL likes turnips. What vegetable do you like to eat with your mashed potatoes? 😊

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Disclosure: Some of the links in this post are affiliate links. If you click on the link and purchase the item, I will receive a commission. I only recommend products or services that I personally believe will add value to my readers. All opinions stated are strictly my own. Read our full disclosure policy for more information. 

Filed Under: Food, Simple Recipes Tagged With: potatoes, recipe, side dish

Comments

  1. Brenda says

    November 18, 2019 at 1:51 pm

    I just wondered, why do you start your potatoes in cold water? Doesn’t that just waste power/propane/gas??
    I’ve always cooked mine in boiling water and then cooked them for 20 – 25 minutes. I always receive compliments.

    Reply
    • Robin says

      November 19, 2019 at 10:34 am

      By starting with cold water the potatoes and water heat up together making the potato cook evenly inside and out. When you add potatoes to boiling water they cook unevenly and take more time for the centers to cook, which causes the outside to become a little mushy.

      Reply
  2. Catherine Sokolowski says

    November 18, 2019 at 10:23 pm

    Thanks for all the hints on making fluffy mashed potatoes. Now that you mentioned it, I think I overcook my potatoes. PS My whole family loves corn with our mashed potatoes.

    Reply
    • Robin says

      November 19, 2019 at 10:25 am

      I can’t eat corn unless it’s served with a pile of buttery mashed potatoes.

      Reply
  3. Teresa says

    November 21, 2019 at 10:37 am

    Thank you for sharing these tips at The Really Crafty Link Party this week. Pinned.

    Reply
  4. Julie says

    November 22, 2019 at 5:31 pm

    I love mashed potato but I’m afraid I never make it properly! Same ingredients but no separate warming etc. I will give this a go and see if my family notice the difference. (I’m guessing they will!!)

    Reply
    • Robin says

      November 24, 2019 at 12:26 pm

      I love them too! Let me know what you think.

      Reply
  5. Miz Helen says

    December 3, 2019 at 6:05 pm

    5 stars
    Your Mashed Potatoes will be delicious, they look so good! Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

    Reply
    • Robin says

      December 4, 2019 at 10:15 am

      Is there anything more comforting than a fluffy pile of mashed potatoes?

      Reply

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