I am introducing the best creamy mashed potatoes which are a classic side dish and are loved by many. There is something so comforting about the creamy texture and delicious flavor that makes it a favorite dish for any occasion. Whether it is Thanksgiving dinner or a weeknight meal, creamy mashed potatoes are always a great addition to the table.
I love to make this dish all the time, so here we will discuss how we can make the perfect batch of creamy mashed potatoes for our dinner or brunch. I hope if someone wants to try it at home or anywhere else, he/she will think about making it as a regular recipe for the future.
HOW TO MAKE THE BEST MASHED POTATOES
Mashed potatoes are a classic side dish that can be served with almost any meal. Here is a simple recipe for making the best-mashed potatoes:
- Potatoes (russet or Yukon gold)
- Salt and pepper to taste
Now, we will move towards preparation and baking. The complete process is laid in the list given below:
- Peel the potatoes and cut them into small, evenly sized pieces.
- Place the potatoes in a large pot and cover them with cold water. Add a generous amount of salt to the water.
- Bring the water to a boil over medium-high heat and let the potatoes cook for about 15-20 minutes, or until they are easily pierced with a fork.
- Drain the potatoes and return them to the pot.
- Add the butter and milk to the pot and begin mashing the potatoes with a potato masher or a fork.
- Continue mashing until the potatoes are smooth and creamy. If you prefer chunkier mashed potatoes, you can stop mashing them earlier.
- Season the mashed potatoes with salt and pepper to taste.
- If the mashed potatoes are too thick, add more milk a little at a time until you reach your desired consistency.
Some additional tricks should be kept in mind:
- Be sure to add enough salt to the water when boiling the potatoes. This will enhance their flavor.
- Use room-temperature butter and milk. This helps the mashed potatoes blend together smoothly.
- Don't over-mash the potatoes. This can make them gummy and unappetizing.
- For added flavor, try adding minced garlic or grated cheese.
WHAT TYPE OF POTATO TO USE?
Whenever someone wants to make this recipe, one thing comes to mind that which type of potatoes we should use to make the recipe more creamy and fluffy? The answer to this question is that, if available, we should use russet potatoes which are creamier and have a brown texture on them along with a creamy taste upon cooking.
If these potatoes are out of reach, we can also try Yukon gold potatoes which are alternatives to russets. These potatoes also have creamy and golden looks which are of nice taste as well.
MAKE THIS RECIPE AHEAD OF TIME
Sometimes it happens that we are in need of a quick recipe. So, if we start to make this recipe right from the beginning then it will take more time. So there are numerous solutions due to which we can save time and can make some of the recipes in advance which surely helps us whenever we are busy and want to get the recipe in a few minutes.
Mashed potatoes can be stored in an airtight container in the refrigerator for up to four days and can be used later on. Mashed potatoes can also be frozen for up to six months. To reheat mashed potatoes that have been refrigerated, warm them in the microwave or on the stove with a little bit of milk or butter to prevent them from drying out.
EXTRA FLAVORS TO ENHANCE YOUR MASHED POTATOES
Mashed potatoes is a versatile side dish that can be flavored in many different ways. Here are some ideas to enhance the flavor of your mashed potatoes:
- Garlic: Add minced garlic to your mashed potatoes for a delicious, savory flavor. Roasted garlic can also be used to give your mashed potatoes a more subtle garlic flavor.
- Herbs: Fresh herbs such as rosemary, thyme, or parsley can be added to mashed potatoes for a fresh, aromatic flavor. Simply chop up the herbs and add them to the mashed potatoes during the mashing process.
- Cheese: Grated cheese can be added to mashed potatoes for extra cheesy goodness. Parmesan, cheddar, and Gruyere are all great options.
CLASSIC MASHED POTATOES
- 2 pounds russet potatoes
- ½ cup milk, or more for a creamier texture
- ¼ cup butter
- kosher salt and freshly ground black pepper, to taste
- Peel and dice the potatoes. Peel the potatoes using a hand peeler and dice them into large chunks or cubes.
- Boil the potatoes. Fill a pot with water and bring it to a boil. Drop the potatoes in and let them cook for 15 minutes, or until they’re fork-tender.
- Warm the milk and butter. While the potatoes are cooking, melt the butter and milk in a saucepan until the mixture is warm. Alternatively, you could also melt and warm this mixture in the microwave. Then, drain the potatoes in a colander, place them back into the hot pot, and pour the butter milk mixture on top of the potatoes.
- Mix and mash. Mash the potatoes with a hand masher until you've reached your desired consistency. You can always add more milk or butter for a creamier consistency. Season with salt and pepper.
- Garnish and serve. Scoop the mashed sweet potatoes into a bowl, add a pat of butter, sprinkle with chopped parsley (optional) and serve!
- You can certainly make this recipe dairy-free and vegan by using a plant-based milk and butter alternative.