Mashed potatoes are the quintessential comfort food. A perfect side dish for everything from holiday feasts to simple weeknight dinners, a bowl of creamy, flavorful mashed potatoes is always a welcome sight. While they seem simple, a few key techniques can elevate them from good to unforgettable. Here’s our go-to recipe, along with tips and variations to help you master this classic dish.

This recipe yields a wonderfully balanced texture that is both fluffy and creamy.

Prep time: 10 minutes

Cook time: 25 minutes

Yields: 4-6 servings

Ingredients

2-3 pounds of potatoes (Yukon Gold or Russet are recommended)
1/2 to 1 cup of milk or heavy cream
1/4 to 1/2 cup of butter
Salt and pepper to taste

Instructions

Prep and Boil the Potatoes: Peel the potatoes and cut them into uniform, 1-inch pieces to ensure even cooking. Place them in a large pot and cover with cold, generously salted water. Bring the pot to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain and Dry: Drain the potatoes thoroughly in a colander. Return the empty pot to the stove over low heat and add the potatoes back in for a minute or two. This helps evaporate any remaining water, which is a key step for preventing gummy potatoes.
Mash: Transfer the hot potatoes to a large bowl. Add the butter and mash until the butter is fully incorporated and the potatoes are smooth.
Add Dairy: Gently warm the milk or cream in a saucepan or the microwave. Slowly pour the warm liquid into the potatoes while continuing to mash until you reach your desired consistency.
Season: Season generously with salt and pepper. Taste and adjust as needed before serving hot.

Tips for Potato Perfection

Choose the Right Potato: Your choice of potato makes a big difference. For incredibly creamy and buttery mashed potatoes, use Yukon Golds. If you prefer a lighter, fluffier texture, Russet potatoes are the ideal choice.
Warm Your Dairy: Always warm your milk, cream, and butter before adding them to the hot potatoes. Cold liquids won’t absorb as well and can result in a lumpy, uneven texture.
Use a Ricer for the Smoothest Texture: For a guaranteed silky-smooth mash without any lumps, pass your cooked potatoes through a potato ricer or food mill before adding butter and cream.
Don’t Overwork Them: The biggest mistake leading to gluey potatoes is over-mashing. Once you add the liquid, mix just until combined. Overworking develops the potato starches, changing the texture for the worse.

Flavorful Variations and Add-Ins

Take your mashed potatoes to the next level with these delicious additions.

Roasted Garlic: For a deep, aromatic flavor, roast a head of garlic until soft and caramelized. Squeeze the cloves out and mash them into the potatoes along with the butter.
Extra Rich & Tangy: For an ultra-creamy and tangy result, add a combination of cream cheese and sour cream. A good ratio to start with is 4 parts butter, 1 part sour cream, and 1 part cream cheese.
Herb and Cheese: Stir in some grated Parmesan cheese, finely chopped chives, or fresh parsley at the end for a fresh, savory kick.
A Pinch of Nutmeg: A subtle grating of fresh nutmeg adds a warm, aromatic note that beautifully complements the potatoes.
Try White Pepper: For a milder heat that blends seamlessly without adding black specks, use white pepper instead of black pepper.

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