Creamy Mashed Potatoes
40 min
|
easy
|
clean eating,
gluten-free,
low-FODMAP,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Introduction
These creamy mashed potatoes are rich, buttery, and velvety smooth, just like the kind you crave at a steakhouse.
They are perfect for holiday dinners, Sunday roasts, or any cozy weeknight meal that needs a comforting side.
Using Yukon Gold potatoes gives them a naturally buttery flavor and gorgeous golden color, with no fuss and simple ingredients.
Ingredients (4 servings)
Ingredients
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How to Make Creamy Mashed Potatoes
-
Prep the potatoes
Peel the Yukon Gold potatoes and cut them into even 1 1/2 inch chunks.
Rinse the chunks under cold water to remove excess surface starch.
-
Start potatoes in cold salted water
Place the potato chunks in a large pot and cover with cold water by about one inch.
Stir in the tablespoon of salt to season the water generously.
-
Simmer until very tender
Bring the pot to a gentle boil over medium-high heat.
Reduce the heat to maintain a steady simmer, not a hard rolling boil.
Cook until the potatoes are very tender and easily pierced with a fork, about 15 to 20 minutes.
-
Drain and dry the potatoes
Drain the potatoes well in a colander, shaking off excess water.
Return the potatoes to the hot pot and set over low heat.
Cook for one to two minutes, stirring often, to let excess moisture steam off.
-
Warm the milk and butter
Meanwhile, add the butter and the milk to a small saucepan.
Warm over low heat until the butter is melted and the mixture is steamy, not boiling.
-
Mash with warm dairy
Remove the pot of dried potatoes from the heat.
Pour in about half of the warm milk and butter mixture.
Mash the potatoes with a potato masher until mostly smooth and fluffy.
Add more of the warm mixture, a little at a time, until you reach your desired consistency.
If you like a looser mash, stir in a little extra warm milk at the end.
Season with the remaining salt and the black pepper, then mash to combine.
-
Taste and serve
Taste the mashed potatoes and adjust salt and pepper if needed.
Transfer to a warm serving bowl and top with a few extra butter cubes if you like.
Substitutions
- Butter -> Olive oil
- Use a good quality extra virgin olive oil in place of butter for a dairy free, slightly fruitier mashed potato.
- Whole milk -> Half-and-half or heavy cream
- Swap the milk for half-and-half or cream to make the potatoes richer, denser, and extra luxurious for holidays.
- Yukon Gold potatoes -> Russet potatoes
- Russets give a fluffier, lighter mash with a bit less natural butteriness, so add an extra tablespoon of butter.
Tips
- Cut potatoes evenly for even cooking
- Aim for chunks about the same size, so they soften at the same rate and mash more smoothly.
- Do not skip drying the potatoes
- Letting the potatoes steam in the hot pot cooks off extra water and prevents thin, watery mashed potatoes.
- Warm dairy gives fluffier texture
- Cold milk and butter cool the potatoes and lead to heavier mash, while warm dairy keeps everything light and silky.
- Use a ricer for ultra smooth potatoes
- For restaurant style potatoes, press the cooked chunks through a ricer, then stir in the warm milk and butter.
- Keep mashed potatoes warm gently
- Hold finished potatoes in a covered heatproof bowl over a pot of barely simmering water for up to one hour.
Nutrition Facts *
| Energy | 403 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 24 | g |
| Carbohydrates | 43 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my mashed potatoes turn out gluey and gummy?
- Gluey potatoes usually mean the starch was overworked by mixing too hard or using a food processor. Next time, mash gently by hand and stop as soon as the potatoes look smooth and fluffy.
- How can I fix mashed potatoes that are too thick and stiff?
- Stir in small splashes of warm milk or reserved cooking water until the texture loosens to your liking. Go slowly so you do not accidentally make them runny.
- Can I make these mashed potatoes ahead of time?
- Yes, you can cook and mash the potatoes, then cool and refrigerate them for up to two days. Reheat gently on the stove with a splash of milk and a bit more butter if needed.
- Do I have to peel the potatoes?
- No, you can leave the skins on for a more rustic mash with extra texture and nutrients. Just scrub the potatoes very well and cut off any rough or bruised spots.
- How can I add more flavor without changing the creamy texture?
- Stir in finely minced fresh herbs, roasted garlic, or grated Parmesan, which all blend smoothly into the potatoes. You can also simmer the milk with smashed garlic cloves or herbs, then strain before adding.
Serving Suggestions
These creamy mashed potatoes make a classic pairing with roast chicken, meatloaf, or your favorite holiday main.
For extra indulgence, swirl in roasted garlic or shredded cheddar right before serving for deeper flavor and richness.
A sprinkle of chopped chives or parsley on top adds fresh color and a gentle oniony lift.
More pairings:
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