Mashed Potatoes Recipe

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.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Boiling

Cuisine: American

Courses: Side Dish

Difficulty: Beginner

Servings: 10

Calories: 209 kcal

Best Season: Suitable throughout the year

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

4 pounds Potatoes Russet (or Yukon Gold)
3 Cloves Garlic (Optional)
1/3 cup Salted butter (Melted)
1 cup Milk (or Cream)
Salt (to Taste)
Black pepper (to Taste)

Instructions

1
Peel and quarter potatoes, and place them in a pot of cold salted water.
2
Add cloves of garlic (if using) and bring to a boil; cook uncovered for 15 minutes or until fork tender. Drain well.
3
Heat milk on the stove top (or in the microwave) until warm.
4
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.
5
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.

Read it online: https://therecipenook.com/recipe/mashed-potatoes-recipe/