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 potatoes make the best mashed potatoes?
- Use a blend of potatoes. Some people have a strong preference for starchy Russet potatoes or waxy, buttery Yukon golds. ...
- Avoid waterlogging your potatoes. Too much water is the enemy of mashed potatoes! ...
- Don’t overmix! ...
- Season with salt along the way. ...
- Invest in your preferred kind of masher. ...
How to make really good mashed potatoes?
Instructions
- Drain the canned potatoes well.
- In a medium saucepan over medium heat add the water and the can of potatoes.
- Heat the potatoes until the water is bubbling and keep heating till the potatoes are heated through. ...
- Drain the potatoes again.
How do you make perfect mashed potatoes?
- any type of grated cheese (mix it in until it melts)
- finely chopped fresh herbs
- finely chopped spring onions
- frozen vegetables (boil them with the potatoes to make very veggie mashed potato !)
- mashed roasted garlic
- a dollop of pesto, chipotle paste, hummus, etc.
- whatever spices you like (Indian-style spices, smoked paprika, nutmeg, etc.)
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.
How do you make Paula Deen mashed potatoes?
In a large pot, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 20 to 25 minutes; drain well and transfer to a bowl. While the potatoes are still hot, using a potato masher, mash in the buttermilk, butter, salt, black pepper and nutmeg.
Why do you add milk to 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.
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 Martha Stewart make mashed potatoes?
DirectionsPlace potatoes in a medium pot; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly. ... Add cream and butter, and cook over medium heat until warmed through. Season with salt and pepper, and stir to combine. Serve warm.
How do you make buttery mashed potatoes?
It's straightforward but there are are a few specific tips and steps:Cut potato into equal pieces;Boil in SALTED water – this will season the potatoes all the way through – until potato is very, very soft. ... Drain, return into pot and mash with butter and milk or cream;Mash until creamy and fluffy;More items...•
Is cream or milk better in 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.
Is melted butter better for mashed potatoes?
When you melt butter on the stove, its milk solids and fat separate. Adding cold butter to your potatoes will allow the butter to melt as a whole and distribute the fat and milk solids evenly.
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.
How can I thicken my mashed potatoes?
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 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.
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:
Enjoy!
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.
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
Ingredient notes
Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
Step-by-step instructions
In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch. Over medium-high heat, bring to boil and partially cover pot.
Recipe tips and variations
Yield: This recipes makes about 12 cups mashed potatoes, enough for 12 (1-cup) servings.
The Best Mashed Potatoes
The Best Mashed Potatoes in the world are just 3 ingredients (plus salt and pepper) and so simple, they barely even need a recipe.
Best Potatoes for Mashing
When making mashed potatoes, choose either Russet potatoes or Yukon gold potatoes. My personal favorite is Yukon gold mashed potatoes because they are rich, flavorful, and super creamy when mashed. Russet potatoes will be lighter and fluffier. Or, get the best of both worlds and use half Yukon gold and half Russet potatoes.
How to Make Mashed Potatoes
Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.
How Long to Boil Potatoes for Mashed Potatoes
Boil potatoes for 12-15 minutes, until they are very tender when pierced with a fork. To avoid lumpy potatoes, be sure to cook them until very tender. However, you don’t want to cook the potatoes so much that they are falling apart.
Recipe Tips
Start the potatoes in cold water and then bring it to a boil. Using a cold start promotes even cooking, so the outsides of the potatoes won’t overcook by the time the insides are done. Even cooking is also why you want to cut potatoes before boiling, instead of boiling them whole.
How to Reheat Mashed Potatoes
Potatoes tend to dry out over time, so add more milk to make them creamy again.
Recipe Variations
Extra Rich and Creamy: Instead of milk, use half and half or heavy cream for richer mashed potatoes.
The BEST Mashed Potatoes
Perfect creamy mashed potatoes! Serve these homemade mashed potatoes with your favorite meals. The best comforting side dish!
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.
Both
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.
