Who doesn’t love the creamy, smooth comfort of warm Mashed Potatoes? Today we are showing you our tried and true mashed potato family recipe plus tips so they come out perfectly everytime.
If you’ve ever tried making mashed potatoes, you’ll know that everyone has their own way of doing it. Some say it’s all about the potato type, while others swear by secret ingredients. But in the world of mashed potatoes, there’s no one-size-fits-all solution.
Today, we’re focusing on a classic, simple approach to creamy mashed potatoes using good ol’ russet potatoes. These spuds offer the perfect canvas for your creative touch, be it skin-on or peeled, leaving you with a comforting side dish that pairs well with just about anything.
How to Get Perfectly Creamy Mashed Potatoes:
- Warm Milk and Butter: Using warm milk and room temperature butter ensures that the dairy components blend seamlessly with the hot, cooked potatoes. This step helps prevent the potatoes from cooling down too much during mashing, resulting in a creamier consistency.
- Heavily Salted Water: Salting the water generously when boiling the potatoes infuses them with flavor from the inside. This technique is crucial because it allows the potatoes to absorb just the right amount of salt, enhancing their taste. Additionally, it prevents overcompensating with salt later.
- Dry Potatoes Thoroughly: After draining the boiled potatoes, return them to the pot and let them sit for a minute or two. This helps any remaining steam evaporate, ensuring your potatoes are as dry as possible before mashing. Dry potatoes absorb butter and milk better, leading to a creamier consistency.
- Use a Ricer: If you desire an extra smooth and lump-free texture, consider using a potato ricer. It’s a handy tool that presses the potatoes through small holes, creating a rice-like texture that blends smoothly with other ingredients.
- Potato Masher: After running the potatoes through the ricer, I then use a traditional potato masher over a hand blender because is helps avoid overworking the potatoes. Overmixing can lead to gummy or gluey potatoes. Hand mashing is a gentler method.
- Gradual Salt Addition: Adding salt incrementally while tasting allows you to adjust the seasoning. It’s easier to add more salt than to correct oversalted potatoes.
MORE POTATO RECIPES YOU MAY LIKE:
- Roasted Garlic Mashed Potatoes: Indulge in the rich, mellow flavor of roasted garlic blended into creamy mashed potatoes.
- Garlic Mashed Potatoes with Chives: These potatoes are bursting with garlic and the freshness of chives.
- Creamy Smothered Potatoes with Onions and Garlic: Tender potatoes smothered in a creamy sauce with the savory combination of onions and garlic for a side dish that’s both hearty and flavorful.
PEERFECTLY MASHED POTATOES
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- 2 lbs. Russet Potatoes
- 1 Cup Whole Milk, warmed in the microwave (half and half is another creamier option)
- 4–5 Tbsp. Butter, room temperature
- 2 Tablespoons chopped chives or parsley (optional)
- ¼ – ½ teaspoon sea salt (NOT table salt)
- ¼ teaspoon white pepper