Creamy Mashed Potatoes Recipe
Introduction
Mashed potatoes are a classic comfort food loved by many. This simple recipe yields creamy, fluffy potatoes perfect as a side for any meal.
Ingredients
- 6 medium russet potatoes (about 2 pounds, peeled and cubed)
- 1/2 cup warm whole milk or heavy whipping cream
- 1/2 cup butter (cubed)
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Place the peeled and cubed potatoes in a large saucepan and add enough water to cover them completely. Bring to a boil over high heat.
- Step 2: Reduce the heat to medium and cook the potatoes uncovered until they are easily pierced with a fork, about 20 to 25 minutes. Drain the water completely.
- Step 3: Return the drained potatoes to the saucepan. Add the cubed butter, warm milk or cream, salt, and pepper. Mash everything together until the mixture is light and fluffy.
Tips & Variations
- For extra creaminess, add a splash of sour cream or cream cheese when mashing.
- Use a potato ricer for smoother mashed potatoes without lumps.
- Try adding roasted garlic or fresh herbs like chives for extra flavor.
Storage
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of milk if needed to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Russet potatoes work best for fluffy mashed potatoes, but Yukon Golds can also be used for a creamier texture.
How do I prevent mashed potatoes from being gluey?
Avoid overmixing or using a food processor, which can release too much starch and make potatoes sticky. Mash just until smooth and creamy.
PrintCreamy Mashed Potatoes Recipe
Classic creamy mashed potatoes made from peeled russet potatoes, butter, and warm milk, seasoned simply with salt and pepper for a comforting side dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 6 medium russet potatoes (about 2 pounds, peeled and cubed)
Wet Ingredients
- 1/2 cup warm whole milk or heavy whipping cream
- 1/2 cup butter (cubed)
Seasonings
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes in a large saucepan and add enough water to cover them completely. Bring the water to a boil over high heat.
- Cook Potatoes: Once boiling, reduce the heat to medium and let the potatoes cook uncovered until they are easily pierced with a fork, about 20 to 25 minutes. Drain the water thoroughly after cooking.
- Mash and Mix: Return the drained potatoes to the saucepan or a large bowl. Add the warm whole milk or cream, cubed butter, salt, and pepper. Mash the potatoes using a masher or fork until the mixture is light, smooth, and fluffy.
Notes
- Warm the milk or cream slightly to help the butter melt easily and keep the potatoes hot while mashing.
- You can substitute butter with margarine or olive oil for a different flavor profile.
- For extra creamy mashed potatoes, use heavy cream instead of milk.
- Season to taste, adding more salt or pepper as preferred.
- Use a potato masher for a chunkier texture or a hand mixer for ultra-smooth potatoes.
- Russet potatoes are preferred for their starchy texture that mashes well.
Keywords: mashed potatoes, creamy potatoes, side dish, comfort food, russet potatoes
