Mashed Potatoes Recipe

Russet potatoes: These are starchy potatoes that become soft and fluffy when boiled, making them ideal for mashing.

Milk: Warmed milk helps make the mashed potatoes creamy and smooth.

Butter: Melted butter adds rich flavor and a silky texture.

Salt: Used to bring out the natural flavors of the potatoes.

Black pepper: Adds a little bit of spice and depth to the dish.

One of the most important steps in making creamy mashed potatoes is how you boil the potatoes. Here’s a simple way to do it so they turn out soft and perfect for mashing:

1. Put your peeled and cubed russet potatoes in a large pot.
2. Fill the pot with enough cold water to cover the potatoes by about an inch.
3. Add a good pinch of salt to the water. This helps season the potatoes while they cook.
4. Bring the water to a boil over medium-high heat.
5. Once boiling, lower the heat just enough to keep the water bubbling gently.
6. Cook the potatoes until you can easily poke a fork through them, about 15-20 minutes.

Doing it this way makes sure the potatoes cook evenly and don’t get mushy on the outside while still hard inside. Starting with cold water and adding salt helps the potatoes cook through at the same time and taste better.

When I first made mashed potatoes, I didn’t salt the water and the potatoes tasted kind of bland. Adding salt to the boiling water was a game changer! Also, I learned that if you boil them too fast or with too much heat, the outside falls apart and you get watery mashed potatoes. So keeping the boil gentle is a little trick that really helps.

Once your potatoes are perfectly tender, draining them well and returning them to the pot before mashing helps any extra water evaporate. This way, your mashed potatoes won’t be watery but nice and fluffy. Adding warm milk and melted butter after mashing makes them rich and smooth, so don’t skip that part!

• russet potatoes - Substitute with cauliflower: Cauliflower can be steamed and mashed to create a creamy texture similar to potatoes, making it a lower-carb alternative.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a naturally sweet flavor and are rich in vitamins, providing a nutritious twist to traditional mashed potatoes.

• warmed milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to achieve a similar creamy consistency in mashed potatoes.

• warmed milk - Substitute with chicken broth: Chicken broth adds a savory depth of flavor and can be used for a lighter, non-dairy option.

• melted butter - Substitute with olive oil: Olive oil provides a heart-healthy fat alternative while adding a subtle flavor to the mashed potatoes.

• melted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, imparting a slight coconut flavor and creamy texture.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while reducing the need for additional salt.

• salt - Substitute with herb seasoning: Herb seasoning can enhance the flavor profile with a blend of herbs, reducing the need for added salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the mashed potatoes.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can be used to enhance the flavor with a bit of heat.

• Allow the mashed potatoes to cool completely before storing. This prevents condensation, which can make them watery.

• Transfer the mashed potatoes to an airtight container. This helps maintain their creamy texture and prevents them from absorbing any unwanted odors from the fridge.

• Store in the refrigerator for up to 3-5 days. For the best taste and texture, consume them sooner rather than later.

• For freezing, scoop the mashed potatoes into a freezer-safe bag or container. Flatten the bag to remove excess air, which helps prevent freezer burn.

• Label the container with the date. This ensures you remember when they were stored, so you can enjoy them at their best.

• Freeze for up to 2 months. While they can last longer, the quality may start to decline after this period.

• To reheat, thaw the mashed potatoes in the refrigerator overnight. This gradual thawing helps maintain their creamy consistency.

• Reheat gently on the stovetop or in the microwave. Add a splash of milk or a pat of butter to restore their smoothness and flavor.

• Stir occasionally while reheating to ensure even warming and to prevent any sticking or burning.

• Taste and adjust the seasoning if necessary. Sometimes a little extra salt or pepper can bring them back to life.

• For a creamy texture, place your mashed potatoes in a saucepan over low heat. Stir in a splash of milk or a dollop of butter to restore their lusciousness. Gently stir until heated through, ensuring they don't stick to the bottom.

• Use the oven for a hands-off approach. Preheat to 350°F (175°C), spread the mashed potatoes in an oven-safe dish, and cover with foil. Bake for about 20-30 minutes. For an extra touch, sprinkle some cheese on top before baking for a golden crust.

• The microwave is your quick fix. Place the mashed potatoes in a microwave-safe bowl, cover with a damp paper towel to retain moisture, and heat in 1-minute intervals, stirring in between, until they're steaming hot.

• For a unique twist, transform them into potato pancakes. Mix in an egg and some flour, form into patties, and fry in a skillet with a bit of olive oil until golden brown on each side.

• If you have a slow cooker, it can gently warm your mashed potatoes without drying them out. Set it on low, add a splash of cream or broth, and let them heat for about an hour, stirring occasionally.

• Large pot: Used for boiling the potatoes in salted water until they become tender.

• Potato masher: Essential for mashing the boiled potatoes to achieve a smooth and creamy texture.

• Colander: Handy for draining the water from the boiled potatoes before mashing.

• Measuring cup: Useful for measuring the precise amount of milk and butter needed for the recipe.

• Wooden spoon: Ideal for stirring in the warm milk and melted butter into the mashed potatoes.

• Peeler: Used to peel the potatoes before cubing them for boiling.

• Knife: Necessary for cubing the peeled potatoes to ensure even cooking.

• Cutting board: Provides a stable surface for peeling and cubing the potatoes.

Pre-boil the potatoes: Cut and boil the potatoes the night before. Store them in the fridge, so they're ready to mash the next day.

Use a microwave: Quickly reheat milk and butter in the microwave to save time instead of using the stove.

One-pot method: After draining, use the same pot to mash the potatoes and mix in the ingredients, reducing cleanup time.

Instant pot option: Use an Instant Pot to cook potatoes faster. It can cut boiling time in half.

Pre-measure ingredients: Measure and set aside milk, butter, salt, and pepper before starting.