This recipe for homemade mashed potatoes is buttery, rich, and ultra creamy! With simple ingredients like potatoes, butter, and cream, it’s a comfort food to beat all comfort foods and an absolute necessary side dish for any holiday celebration or meal.
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Mashed Potatoes Recipe
Description
This recipe for homemade mashed potatoes is buttery, rich, and ultra creamy! With simple ingredients like potatoes, butter, and cream, it's a comfort food to beat all comfort foods and an absolute necessary side dish for any holiday celebration or meal.
Ingredients
Instructions
Video
- Peel and quarter potatoes, and place them in a pot of cold salted water.
- Add cloves of garlic (if using) and bring to a boil; cook uncovered for 15 minutes or until fork tender. Drain well.
- Heat milk on the stove top (or in the microwave) until warm.
- Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach the desired consistency.
- Season with salt and pepper. Serve hot.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 209kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Trans Fat 1g
- Cholesterol 17mg6%
- Sodium 74mg4%
- Potassium 798mg23%
- Total Carbohydrate 34g12%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 5g10%
- Vitamin A 238 IU
- Vitamin C 11 mg
- Calcium 57 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Drain Well: I usually let them sit about 5 minutes or so to completely drain, or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
- Mash by Hand: Use a hand masher or a potato ricer to achieve the desired consistency. If you prefer a smoother texture, the potato ricer will give you a light and fluffy result, while the hand masher offers a bit more rustic charm. for the creamiest potatoes. A hand mixer, stand mixer, or food processor can work, but it can also break down the starches in the potatoes and cause a gummy texture.
- Add BUTTER! There are places you can skimp on the butter, and this dish is not one of them. I like to use salted butter and lots of it (but you can use unsalted and season potatoes to taste). Butter adds a creamy and... well, buttery texture.
- Heat the Cream: Heat your milk/cream before adding. This technique keeps the potatoes hot, and it absorbs better. Add cream/milk a little at a time to get the right consistency.
- To Make Ahead Follow the recipe below and allow the mashed potatoes to cool completely. Once cooled, store in an airtight container in the refrigerator until ready to use.
- To heat the potatoes for serving, spread them into a greased casserole dish and dot with butter. Bake at 325°F (ca. 163 °C) until the butter melts and the potatoes are heated through, about 35-40 minutes (you may need more or less time based on the shape of the dish and the amount of potatoes). If you'd like a browned crust, bake uncovered.
