Mashed potatoes are creamy, fluffy, and oh-so-comforting! Made simply with boiled potatoes, butter, and a splash of milk, they’re always a favorite side dish.
I can’t help but sneak a spoonful while mixing! They pair perfectly with roast chicken or a good meatloaf. Just be ready for empty bowls! 😊
Key Ingredients & Substitutions
Russet Potatoes: These are my go-to for mashed potatoes. They’re starchy, which makes for a fluffier texture. If you can’t find russets, Yukon Golds work too. They have a buttery flavor that’s delicious!
Unsalted Butter: I prefer unsalted because you can control the seasoning. If you’re looking for a lighter option, you can replace some butter with olive oil, which adds a lovely flavor.
Milk: Whole milk gives the creamiest mashed potatoes, but you could also use half-and-half for an extra-rich treat. If you’re dairy-free, try almond milk or oat milk as substitutes.
Chives: They add a fresh touch to the dish. Green onions or parsley can also be used to give it a nice color and mild flavor, or feel free to skip them entirely.
How Do You Get the Creamiest Mashed Potatoes?
The secret to creamy mashed potatoes lies in how you prepare and mix the potatoes. Here’s how to achieve that perfect texture:
- Boil potatoes until tender; this helps them mash easily. Avoid overcooking as they can become watery.
- Return the drained potatoes to the pot after boiling to let steam escape. This step helps prevent sogginess.
- Mash while potatoes are warm; they mix better that way. Start with butter before adding milk gradually for ultimate creaminess.
- Don’t overmix! This can make them gummy instead of fluffy. Just blend until smooth.
How to Make Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Mashed Potatoes:
- 2 pounds russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter, plus more for serving
- 1/2 cup whole milk (adjust for consistency)
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish (Optional):
- 1 teaspoon fresh chives, chopped
How Much Time Will You Need?
This recipe will take about 30 minutes in total. Plan for about 10 minutes to prep the potatoes, 15–20 minutes to boil them until tender, and a few minutes to mash and season them to perfection!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling the russet potatoes and cutting them into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt to the water for flavor.
2. Boil the Potatoes:
Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes or until they are easily pierced with a fork. Make sure to check them for doneness!
3. Drain and Dry:
Once the potatoes are tender, drain them well in a colander. Return the drained potatoes to the pot and let them sit for about a minute. This helps to evaporate any excess moisture, keeping the mash fluffy.
4. Mash the Potatoes:
Add the unsalted butter to the warm potatoes. Use a potato masher or an electric mixer to start mashing them until smooth and creamy. The butter will melt and create a rich flavor!
5. Add Milk:
Gradually pour in the warm milk while you continue to mash and mix. Adjust the amount of milk based on how creamy you like your potatoes. Keep mashing until you reach your desired consistency.
6. Season to Taste:
Add salt and freshly ground black pepper to taste. Stir well to combine and make sure everything is evenly distributed. Taste and adjust seasoning if needed!
7. Serve the Mashed Potatoes:
Transfer the creamy mashed potatoes to a serving bowl. Top with an extra pat of butter for that lovely melt, and sprinkle with fresh chives if you’re using them for garnish.
8. Enjoy!
Serve the mashed potatoes hot alongside your favorite main dishes. They’re sure to be a hit!
This recipe yields deliciously creamy and fluffy mashed potatoes that are perfect for any occasion. Enjoy your comforting dish, just like the one in the image!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are ideal for fluffiness, you can use Yukon Golds for a creamier texture. Just keep in mind that different potato types may affect the final texture and flavor slightly.
What Can I Use Instead of Milk?
If you’re looking for a dairy-free option, unsweetened almond milk or oat milk work great! You can also use vegetable broth for a savory twist, or even sour cream for an extra creamy touch.
How Long Do Leftover Mashed Potatoes Last?
Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. Make sure to reheat them gently on the stovetop or in the microwave, adding a splash of milk if they seem too thick.
Can I Make Mashed Potatoes Ahead of Time?
Yes, you can make mashed potatoes ahead of time! Prepare them as usual, then store them in the fridge. To reheat, warm them gently on the stove, adding a bit of milk or butter to restore creaminess if needed.
