Perfect Mashed Potatoes recipes
This recipe creates classic, creamy mashed potatoes, a comforting side dish. Russet potatoes are boiled until tender, then combined with warm liquid, butter, salt, and pepper. The key is proper mashing and careful seasoning to achieve a smooth, fluffy texture, making them an ideal accompaniment to any meal.
Equipment
- 1 Large Pot
- 1 Vegetable Peeler
- 1 Potato Masher or Ricer
- 1 Large Mixing Bowl (optional, can use pot)
- 1 Whisk or Wooden Spoon
Ingredients
Main
- 2 lbs Russet Potatoes
- 1/4-1/2 C Butter preferably room temperature
- 1/2 C liquid preferably warm (options include milk, half and half, heavy cream, or chicken broth)
- 1/2 C liquid preferably warm (options include milk, half and half, heavy cream, or chicken broth)
- pepper
- salt
Instructions
- Peel the Russet potatoes and cut them into evenly sized chunks (about 1.5-2 inches).
- Place the potato chunks in a large pot and cover with cold water by about an inch. Add 1-2 teaspoons of salt.
- Bring the water to a rolling boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Carefully drain the potatoes completely in a colander. Return the drained potatoes to the empty hot pot and let them sit for 1-2 minutes to steam off excess moisture.
- Mash the potatoes using a potato masher or ricer until no lumps remain.
- Gradually add the warm liquid (milk, half and half, cream, or broth) and the room-temperature butter to the mashed potatoes.
- Gently stir or whisk until the butter is fully incorporated and the potatoes are smooth and creamy, being careful not to overmix.
- Season generously with salt and freshly ground black pepper to taste.
- Taste and adjust seasoning as needed, adding more liquid or butter if a looser consistency is desired.
- Serve hot as a delicious side dish.
Notes
For truly perfect mashed potatoes, start with Russet potatoes; their high starch content yields a fluffy texture. Always place cut potatoes in cold water and bring to a boil; this ensures even cooking from the outside in. Drain thoroughly and return to the hot pot for a minute to evaporate excess moisture, preventing watery mash. Use warm liquid (milk/cream/broth) and room-temperature butter; cold additions can cool the potatoes and make them gummy. Avoid over-mashing, which develops starch and makes potatoes gluey; mash just until smooth. Season generously with salt and pepper throughout the process, tasting as you go. For extra richness, infuse the liquid with garlic or herbs before adding.