Basic Mashed Potatoes Recipe

Potatoes: The main ingredient, peeled and cubed to cook evenly and mash smoothly.

Milk: Adds creaminess and helps make the potatoes soft and smooth.

Butter: Gives the mashed potatoes a rich, buttery flavor and silky texture.

Salt: Enhances the natural flavors of the potatoes.

Pepper: Adds a little bit of spice and balances the taste.

One of the most important steps in making mashed potatoes is boiling the potatoes until they’re just tender. Here’s a simple way to get that right every time:

1. Put your peeled and cubed potatoes in a big pot and cover them with cold water. Starting with cold water helps them cook evenly.
2. Add a good pinch of salt to the water. This seasons the potatoes from the inside and makes them taste better.
3. Bring the water to a boil over medium-high heat. Once boiling, lower the heat a bit so the water is gently bubbling.
4. Cook the potatoes until you can easily poke a fork through them—usually about 15 to 20 minutes. Don’t let them get too soft or they’ll soak up too much liquid and get mushy.

Boiling the potatoes this way makes mashing much easier and gives you that creamy texture everyone loves. If you start with hot water or overcook them, the outside can get mushy while the inside stays hard, which isn’t fun to mash.

When I first made mashed potatoes, I didn’t add salt to the water and the potatoes tasted kind of bland. After that, I always remember to salt the water—it’s a small step that makes a big difference. Also, I like to keep an eye on the time and test the potatoes early so I don’t overcook them. It’s easier to add a few more minutes if needed than to fix overcooked ones!

Once your potatoes are perfectly boiled, draining and mashing them with butter and warm milk will give you that smooth, creamy mashed potatoes everyone will enjoy.

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

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

• milk - Substitute with cream: Cream adds a richer and creamier texture to the mashed potatoes, enhancing the overall flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant or following a vegan diet.

• butter - Substitute with olive oil: Olive oil provides a healthier fat option and adds a subtle, fruity flavor to the mashed potatoes.

• butter - Substitute with margarine: Margarine is a non-dairy alternative that can be used for those avoiding animal products.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor while still providing the necessary seasoning.

• pepper - Substitute with white pepper: White pepper offers a milder taste and blends seamlessly into the mashed potatoes, maintaining a uniform color.

• Allow the mashed potatoes to cool to room temperature. This prevents condensation and sogginess when stored.

• Transfer the mashed potatoes into an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.

• For short-term storage, place the container in the refrigerator. The mashed potatoes will stay fresh for up to 3-5 days.

• For long-term storage, consider freezing. Spread the mashed potatoes in a thin layer on a baking sheet lined with parchment paper. This allows them to freeze quickly and evenly.

• Once frozen, transfer the mashed potatoes into a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the mashed potatoes in the refrigerator overnight. This gradual thawing helps maintain their creamy texture.

• Reheat the mashed potatoes gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or a pat of butter to restore their creamy consistency.

• Alternatively, reheat in the microwave in short bursts, stirring in between to ensure even heating. Add a touch of milk if needed to achieve the desired texture.

• For an extra burst of flavor, consider mixing in some freshly chopped herbs like chives or parsley before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the mashed potatoes in an even layer in an oven-safe dish. Cover with foil to prevent drying out. Heat for about 20-30 minutes, stirring halfway through to ensure even reheating. For an extra touch, add a pat of butter on top before serving.

• Stovetop Method: Place the mashed potatoes in a saucepan over low heat. Add a splash of milk or cream to restore creaminess. Stir frequently to avoid sticking, and heat until warmed through. Season with additional salt and pepper if needed.

• Microwave Method: Transfer the mashed potatoes to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, then stir. Repeat until the potatoes are heated thoroughly. Add a little butter or milk if they seem dry.

• Slow Cooker Method: Place the mashed potatoes in a slow cooker. Add a bit of milk or cream to keep them moist. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally. This method is perfect for keeping them warm during a gathering.

• Double Boiler Method: If you have a double boiler, this is a gentle way to reheat mashed potatoes. Place the potatoes in the top part of the double boiler and heat over simmering water. Stir occasionally until they are hot and creamy. This method helps to prevent scorching.

• Peeler: Used to remove the skin from the potatoes efficiently and safely.

• Knife: Essential for cubing the potatoes into even pieces for consistent cooking.

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

• Pot: Used to boil the potatoes in salted water until they become tender.

• Colander: Helps in draining the water from the boiled potatoes effectively.

• Potato masher: Used to mash the potatoes into a smooth and creamy consistency.

• Measuring cup: Ensures accurate measurement of milk and butter for the recipe.

• Wooden spoon: Useful for stirring the milk and butter into the mashed potatoes.

• Stove: Provides the heat source necessary for boiling the potatoes.

Prep in advance: Peel and cube the potatoes the night before and store them in water in the fridge to prevent browning.

Use a microwave: Soften the butter quickly by microwaving it for a few seconds instead of waiting for it to reach room temperature.

Quick boil: Cut potatoes into smaller cubes to reduce boiling time.

One-pot method: Use the same pot for boiling and mashing to minimize cleanup.

Instant mash: Use a potato masher or a hand mixer for faster mashing.