Okay, let’s talk comfort food. And when I say comfort food, I mean the kind that wraps you up in a warm hug, whispers sweet nothings, and makes everything just a little bit better. For me, that’s mashed potatoes. But not just *any* mashed Potatoes Recipe. We’re talking the kind that your grandma used to make, but with a few little tweaks that make them absolutely irresistible. Forget those gummy, bland excuses for potatoes you’ve had before. These are light, fluffy, and bursting with flavor. They’re like the cashmere sweater of side dishes – pure indulgence. I’d put these up against even the fanciest mac and cheese any day!
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What Is This Mashed Potatoes Recipe?
Think of it as the ultimate canvas for deliciousness. It’s essentially boiled potatoes transformed into a smooth, creamy cloud, enhanced with butter, milk (or cream!), and a touch of seasoning. But it’s more than that. It’s a blank slate for creativity! You can add Roasted Garlic, herbs, cheese… the possibilities are endless. My version focuses on achieving that perfect balance of creamy and fluffy, with a depth of flavor that will keep you coming back for more. It’s the kind of dish that makes you close your eyes and savor every bite.
Why you’ll love this recipe?
Okay, where do I even begin? This mashed Potatoes Recipe is my absolute go-to, and for good reason!
• **Flavor**: Forget bland, boring potatoes. We’re talking about rich, buttery goodness with a hint of savory perfection. The secret? A little bit of browned butter… trust me on this one!
• **Simplicity**: Don’t let the amazing taste fool you. This recipe is surprisingly easy to make. I’m talking “weeknight dinner” easy. If you can boil water, you can make these Mashed Potatoes. My kids can almost make it themselves!
• **Cost-efficiency**: Potatoes are budget friendly, and you probably already have most of the other ingredients in your pantry. What is a win-win for your taste buds and wallet?
• **Versatility**: These Mashed Potatoes are the perfect side dish for just about anything. Roasted chicken, steak, pork chops, even veggie burgers! They also make a fantastic topping for shepherd’s pie. Plus, leftovers are amazing for breakfast with a fried egg on top! What I love most about this recipe is how adaptable it is. You can easily customize the flavor to your liking. Add some roasted garlic for a pungent kick, or stir in some fresh herbs for a bright, vibrant flavor. Honestly, once you try this recipe, you’ll never go back to boring mashed potatoes again.
How to Make This Mashed Potatoes Recipe
Quick Overview
Basically, you’re going to boil some potatoes until they’re fork-tender, then mash them with butter, milk (or cream, if you’re feeling fancy!), and seasonings. The key is to not overwork the potatoes, which can make them gluey. We want fluffy, not sticky! This method is special because it includes a step for browning the butter, which adds a nutty, rich flavor that takes these mashed potatoes from good to AMAZING. And don’t worry, it’s still super simple!
Ingredients
For the Creamy Dreamy Potatoes:
• 2 pounds Yukon Gold potatoes, peeled and quartered (I swear by Yukon Golds – they’re naturally buttery and creamy!)
• 12 cup (1 stick) unsalted butter, cut into pieces. • 1/4 cup (1/2 cup) unsweetened butter.
• ½ cup milk, warmed (Whole milk is best, but you can use 2% or even almond milk in a pinch – I tested this with almond milk and it actually made it even creamier!)
• Salt and freshly ground black pepper, to taste
• Optional: 2 cloves garlic, minced (for garlic mashed potatoes – my personal fave!
• Optional: Fresh chives or parsley, chopped (for garnish – adds a pop of color and freshness)
What are the steps to
Step 1: Boil the Potatoes
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork.
Step 2: Brown the Butter
While the potatoes are boiling, melt the butter in a saucepan over medium heat. Cook, swirling occasionally, until the butter is golden brown and has a nutty aroma. This usually takes about 5-7 minutes. Be careful not to burn the butter! The browned bits are what give it that amazing flavor. I always do this when I want to impress someone, and it works every single time!
Step 3: Drain the Potatoes
Once the potatoes are tender, drain them well in a colander. Make sure to get rid of as much water as possible.
Step 4: Mash the Potatoes
How do you remove drained potatoes from the pot? ), mash the potatoes until smooth. Be careful not to overwork them!
Step 5: Add the Butter and Milk
How do you spread browned butter over mashed potatoes? Gradually add the warmed milk, mixing until the potatoes are creamy and smooth. I always warm the milk because cold milk can make the potatoes gluey. No one likes gluey mashed potatoes!
Step 6: Season to Perfection
Season the mashed potatoes with salt and pepper to taste. If you’re adding garlic, stir it in now. Taste and adjust the seasoning as needed. Remember, salt is your friend! It really brings out the flavor of the potatoes.
Step 7: Serve and Enjoy!
Garnish with fresh chives or parsley. Serve immediately and enjoy! What are the best mashed potatoes to serve hot?
What should I serve it with?
Okay, let’s talk pairings! These mashed potatoes are so versatile, they go with practically everything. Here are a few of my favorite ways to enjoy them:
What is the best way to serveWhat is a classic for & why? The creamy mashed potatoes are the perfect complement to crispy roasted chicken. Add roasted vegetables for a complete meal.
With Steak:What’s the best combination of filet mignon and mashed potatoes? The richness of the steak pairs perfectly with the creamy potatoes.
As a topping for Shepherd’s Pie: Instead of using a traditional mashed potato topping, try these creamy mashed potatoes. They’ll add a touch of elegance to your shepherd’s pie.
What is Thanksgiving dinner?What is a Thanksgiving feast without mashed potatoes? What is a crowd pleaser recipe?
Growing up, we always had mashed potatoes with gravy – it’s a family tradition! My grandma’s gravy recipe is a secret, but honestly, any good Gravy will do. What are some good side dishes to serve with sour cream? Is it like a loaded baked potato?
How do I make mashed potatoes?
Okay, so you’ve got the basics down, but here are a few extra tips to help you make the *best* mashed potatoes of your life:
How do you choose the right potatoes?What are the best Yukon Gold potatoes to make for mashed potatoes? They’re naturally buttery and creamy, and they don’t get gluey as easily as Russet potatoes. If you can’t find Yukon Golds, you could use red potatoes, but they won’ t be quite as creamy.
Don’t overcook potatoes!Overcooked potatoes can become waterlogged, which will make your mashed potatoes gluey. Cook the potatoes until they’re fork tender, but not mushy.
Warm the Milk: Cold milk can lower the temperature of the potatoes and make them gluey. Warm the milk in the microwave or on the stovetop before adding it to the potatoes.
Don’t Overmix the Potatoes: Overmixing the potatoes can release too much starch, which will make them gluey. Mash the potatoes until they’re smooth, but don’t overdo it. A few lumps are okay!
Use Browned Butter: This is my secret weapon for amazing mashed potatoes. Browning the butter adds a nutty, rich flavor that takes them to the next level. Don’t skip this step!
Season Generously: Salt is your friend! It really brings out the flavor of the potatoes. Season the mashed potatoes with salt and pepper to taste, and don’t be afraid to add more if needed.
I learned the hard way that overmixing is the enemy! I once made a batch of mashed potatoes that were so gluey, they could have been used as wallpaper paste. Also, experiment with different herbs and spices. A little bit of nutmeg can add a warm, cozy flavor, and a pinch of red pepper flakes can add a bit of heat.
Storing and Reheating Tips
Okay, so you’ve made a big batch of mashed potatoes, and now you have leftovers. No problem! Here’s how to store and reheat them:
Room Temperature: I wouldn’t recommend leaving mashed potatoes at room temperature for more than 2 hours. Bacteria can grow quickly at room temperature, so it’s best to refrigerate them as soon as possible.
Refrigerator Storage: Store the mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. They may dry out a bit during storage, so you may need to add a little bit of milk or butter when you reheat them.
Freezer Instructions: Mashed potatoes can be frozen for up to 2-3 months. To freeze them, spread them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. When you’re ready to reheat them, thaw them in the refrigerator overnight.
Reheating: To reheat mashed potatoes, you can use the microwave, stovetop, or oven. In the microwave, heat them in 30-second intervals, stirring in between, until heated through. On the stovetop, heat them over low heat, stirring occasionally, until heated through. In the oven, bake them at 350°F (175°C) for 20-30 minutes, or until heated through.
I always add a little extra butter or milk when I reheat mashed potatoes to restore their creamy texture. And if you’re reheating them in the microwave, be sure to cover them to prevent them from splattering.
Frequently Asked Questions
Final Thoughts
So there you have it – my creamy dreamiest mashed potatoes recipe! I truly believe that this is the best mashed potato recipe out there. It’s easy to make, budget-friendly, and incredibly delicious. Whether you’re serving them as a side dish for a weeknight dinner or as part of a holiday feast, these mashed potatoes are sure to be a hit. And if you’re looking for other comforting side dishes, be sure to check out my recipes for roasted Brussels sprouts and creamy mac and cheese. Happy mashing! I can’t wait to hear how yours turns out – leave a comment below and let me know what you think! Don’t forget to rate this recipe if you loved it, and share it with your friends and family. And if you try any fun variations, I’d love to hear about those too!
Mashed Potatoes Recipe: 7 Secrets to the Creamiest Spuds!
Ingredients
Main Ingredients
- 3.5 pounds Russet potatoes peeled and diced
- 5 cloves roasted garlic whole
- 1 cup heavy cream warm
- 0.5 cup unsalted butter cut into cubes
- 0.25 cup sour cream optional
- to taste salt
- to taste black pepper freshly ground
Instructions
Preparation Steps
- Peel and dice the potatoes into large chunks. Set aside.
- In a large pot, add the potatoes and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Reduce heat and simmer for 20-30 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are cooking, warm the heavy cream and butter in a small saucepan over low heat until the butter is melted.
- Drain the potatoes and return them to the pot. Add the roasted garlic.
- Mash the potatoes and garlic using a masher or electric mixer, gradually adding the cream-butter mixture until smooth.
- Stir in sour cream, if using. Season with salt and pepper to taste. Serve immediately.
