what is the best recipe for mashed potatoes

by Prof. Ryleigh Yundt Published 1 year ago Updated 9 months ago

How do you make the perfect mashed potatoes?


  • Peel the potatoes and chop them in half.
  • Place the potatoes in a large pan of water over a high heat. ...
  • Boil the potatoes gently until tender. ...
  • Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). ...
  • Place the potatoes in a large bowl and mash them with a potato masher. ...

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How to make exceedingly good mashed potatoes?

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  • Peel and cut potatoes into a ½-inch dice. ...
  • Drain the potatoes in a colander, then add back to the pot. ...
  • With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. ...

How to make the ultimate mashed potato?

Ultimate Mashed Potatoes. Peel the potatoes and give them a good rinse. Quarter them, place them in a medium pan and cover them with cold water. Bring to a boil over medium-high heat. Lower the ...

What are some good meals to go with mashed potatoes?

  • Grilled steaks
  • Sausages (grilled or boiled)
  • Ground lamb (as part of a Shepherd’s Pie)
  • Chicken in some sort of sauce (Chicken a la King, Chicken Francese, etc.)
  • Stews of any kind of meat (beef, pork, chicken, etc.)
  • Fish filets (usually in a Beurre Blanc sauce)


How do you make perfect mashed potatoes?

DirectionsPlace the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. ... Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy.

Is milk or cream better for mashed potatoes?

Heavy cream will make for the creamiest mashed potatoes, but whole milk or half and half will also work. Don't use anything with less fat than whole milk, otherwise your potatoes won't be as flavorful or creamy.

What should I add to my mash?

Tips for Advanced Distillers Advanced distillers should consider adding 2tsp of gypsum (CaSO4) to the mash water and adjusting the pH of mash water to somewhere between 5.8 and 6.0 before adding any ingredients. After adding gypsum, add citric or tartaric acid to adjust the pH of the mash water downward.

Why do you put eggs in mashed potatoes?

The airy texture of these mashed potatoes comes from the unusual addition of eggs, which are beaten into the potatoes just before the butter and cream are incorporated. The eggs bind and coat the potatoes, resulting in a light yet silky mouth-feel.

How does Gordon Ramsay make mashed potatoes?

To make Gordon Ramsay's mashed potatoes, boil potatoes for half an hour and set them aside. Then, melt butter in a pan and cook garlic in it. Add milk to the pan and stir for a minute. After that, add the warmed milk, chives, salt, and pepper to the potatoes and mash them until smooth.

Why do you put hot milk in mashed potatoes?

6. Do NOT add cold liquid. Make sure the milk or cream you add to your potatoes is HOT. This helps it absorb better so you don't feel the need to overmix.

What seasonings are good in mashed potatoes?

To the pot you used to boil the potatoes, add 4 Tbsp butter, 1/2 cup whole milk, and the garlic herb seasoning (1 tsp dried parsley, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and some freshly cracked pepper).

What do you add to mashed potatoes to thicken them?

1. Add a Thickening Agent. This is the most common, and perhaps the simplest way, to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry.

What can I mash potatoes with?

7 Ways to Mash PotatoesMashed Potatoes. Ask not what your spuds can do for you, but what you can do for your spuds. ... Tool #1: Food Mill. Best for: Light and fluffy mashed potatoes. ... Tool #2: Food Processor. ... Tool #3: Fork. ... Tool #4: Hand Masher. ... Tool #5: Hand Mixer. ... Tool #6: Ricer. ... Tool #7: Stand Mixer.

What can I substitute for milk in mashed potatoes?

Dairy Substitutes for MilkAny Cream. All kinds of creams will work as a substitution for milk: including heavy cream, half and half, and light cream. ... Buttermilk. Use the same amount of buttermilk as you would milk in your recipe. ... Sour Cream. ... Greek Yogurt. ... Melted Butter. ... Almond Milk. ... Soy Milk. ... Coconut Milk.More items...

How do you keep mashed potatoes from being gluey?

Once there is too much starch in your mashed potato mixture, the texture will quickly turn from fluffy to gummy. Instead of using an electric hand mixer, food processor, or blender — all of which will overwork the potatoes — use a ricer, food mill, or hand masher to gently break down the spuds, per The Spruce Eats.

Why are my mashed potatoes gluey?

Too much — or too vigorous — mashing will produce gluey potatoes. Your best tool is an old-fashioned masher, fork, ricer or food mill. If you've already done the damage, turn pasty potatoes into a casserole: Spread them in a baking dish, drizzle with melted butter and sprinkle with grated cheese and breadcrumbs.

Creamy and dreamy, there truly isn't anything better than a heaping serving of mashed potatoes. Check out these classic mashed potato recipes that are sure to satisfy all your starchy cravings!

Creamy and dreamy, there truly isn't anything better than a heaping serving of mashed potatoes. Check out these classic mashed potato recipes that are sure to satisfy all your starchy cravings!

Creamy Make-Ahead Mashed Potatoes

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois

Buttermilk Mashed Potatoes

My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. —Stephanie Bremson of Kansas City, Missouri

Nanny's Parmesan Mashed Potatoes

My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California

Deluxe Mashed Potatoes

When it comes to mashed potatoes recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! —Vivian Bailey, Cedar Falls, Iowa

Buttermilk Smashed Potatoes

My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico

Slow-Cooker Mashed Potatoes

Sour cream and cream cheese give richness to these smooth make-ahead potatoes. They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required. —Trudy Vincent, Valles Mines, Missouri

5 Tips For How To Make The Best Mashed Potatoes

Alright, before we get to the actual recipe, here are a few essential mashed potato tips to always keep in mind:

Mashed Potato Ingredients

Ok, before we get to the full recipe at the bottom of this post, here are a list of the ingredients you’ll need to make this homemade mashed potatoes recipe:

How To Store and Reheat Mashed Potatoes

Good news — if you are interested in make-ahead mashed potatoes, there are a few different ways that you can prep this recipe ahead of time and then reheat it without sacrificing good texture. Feel free to:

Other Favorite Potato Recipes

Looking for more potato recipes? Feel free to check out a few other faves here on the blog, such as:


If you make these mashed potatoes, please leave a comment below — I would love to hear how it goes! Really hope that you enjoy them! ♡

The BEST Mashed Potatoes!

These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.

How to Make the Best Mashed Potatoes

For this basic recipe, we used a blend of red and russet potatoes. This combination creates a slight texture variation. If you prefer completely smooth mashed potatoes, this method still applies, but russet or Yukon Gold potatoes — with their high starch content — are the best choices for mashed potatoes.

How to Fix Watery Mashed Potatoes

If you end up with a saucepan full of watery mashed potatoes, all is not lost — this article will tell you how to fix those watery mashed potatoes and turn them into creamy, fluffy mashed potatoes.

How to Make Low-Fat Mashed Potatoes That Are Still Creamy

To reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream. Try some of these excellent spiced-up mashed potato recipes:

Yukon Gold Potatoes

Yukon Gold potatoes are a favorite for mashing not only because they have a high starch content (hooray!), but also because of their naturally buttery flavor. They also don't absorb as much water as russet potatoes (a.k.a. Idaho potatoes), which can get a little mushy if overcooked or not properly drained.

Russet Potatoes

Like Yukon Golds, russets have a high starch content. Some prefer russets because they'll give you a fluffier mash, but they are rather flavorless compared to Yukon Golds, and will need some additional ingredients to zhuzh them up. To avoid watery mashed potatoes, make sure you dry the potatoes completely before mashing.


Can't decide between team Yukon Gold or team russet? Some argue that a 50/50 combination of the two actually gives the best results. The russets lighten up the texture, while the Yukon Golds bring a buttery flavor and that little bit of extra oomph.

Avoiding these common mistakes will ensure your carb fix is even more delicious

My favorite part of Thanksgiving? A plate piled high with fluffy, rich mashed potatoes. (Truth be told, this is my favorite part of any meal, any day, any time of the year!) Unfortunately, we’ve all had that side of mashed potatoes that falls droopy and dull. Even worse? A gooey, gluey mess. Talk about disappointing!

Broccoli Potato Supreme

My family insists that this two-in-one casserole makes an appearance at all of our special meals. Every bite is doubly delicious! —Jane Birch, Edison, New Jersey

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After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.

Types of Potatoes

There are a few hundred varieties of potatoes sold in the United States, and the International Potato Center estimates that there are more than 4,000 native varieties found just in the Andes, where the crop originated. But for our purposes, let’s say that potatoes fall into two categories: waxy or starchy.

How to Prevent Soupy Mashed Potatoes

High-starch potatoes will absorb seemingly as much liquid as they encounter, which can be a drawback, as nobody loves watery mashed potatoes. But there’s a simple trick to correct for that: once you’ve drained your fully cooked potatoes, put them right back in the pot and back on the heat for a few minutes to evaporate any excess water.

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