If you are dreaming of creamy mashed potatoes, then this is the right recipe for you! This recipe offers creamy, buttery and heavenly light mashed potatoes. It’s a perfect side dish to any roasted or grilled meats.
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How do you make creamy mashed potatoes from scratch?
Mashed potatoes seems to be the most favorite side dish to any meal you can imagine. Let’s say meat loaf, it must come with creamy mashed potatoes otherwise the meatloaf won’t taste the same.
Or can you imagine Shepherd’s Pie without mashed potatoes? I don’t think so. So let me tell you why these mashed potatoes are so heavenly light, velvety smooth and so creamy.
How to make mashed potatoes from scratch? It might sound easy and it actually is. But there’re a few tips & tricks on how to make mashed potatoes to taste even better. And that all from scratch!
Main ingredients for homemade mashed potatoes
- Yukon Golds potatoes (recommended)
- whole milk
- unsalted butter (or garlic butter)
- salt
- chopped parsley
What is the best kind of potatoes to use for mashed potatoes?
- Use Yukon Golds potatoes. If you want to achieve creamy mashed potatoes, I recommend using Yukon Golds. They are naturally creamy and have already buttery taste. And are easy to mash, you will see!
- Cut the potatoes on equal cubes. This will assure the equal cooking.
- Warm up the milk. This is a must. If you want that creamy texture and warm best mashed potatoes, then warm up the milk.
- Mash and mix the potatoes with hand electric mixer. You might be asking yourself why hand mixer? Because with potatoes’ masher you most probably won’t mash perfectly all the potatoes. Hand electric mixer will take care of the hard work.
How to make mashed potatoes
1. Peel, wash and cut potatoes and place them in a large stock pot with cold water. Add the water to the lever to cover the potatoes and cover with the lid. Add one teaspoon of salt.
2. Place the stock pot on the stove and turn the heat on high. Bring the water to boil. Reduce the heat to low or simmer and cook for 20 minutes.
3. To make sure potatoes are cooked, take one potato out of the stock pot. Place it on a plate or cutting board and cut the potato in half with a small pairing knife. Taste it, if it’s done to your liking. The potato has to be soft and velvety.
4. Drain cooked potatoes and keep them in the stock pot. Add a piece of butter onto steaming potatoes and start mashing the potatoes with the forks from hand electric mixer. Start mixing the potatoes on lowest speed.
5. The potatoes will start to crumble. Stop mixing and add reheated milk (for 1 minute in microwave). Slowly add the warmed up milk in the potatoes and mix at the same time. Potatoes will be creamy and fluffy. Don’t over mix, or the potatoes will become sticky and gluey. Add salt to taste.
6. Use a wooden spoon or spatula to transfer the mashed potatoes in a large bowl. Decorate with chopped parsley and drizzle with a spoon or two of melted butter.
7. Serve the mashed potatoes immediately, when hot!
8. You may also use garlic butter to make garlic mashed potatoes. It gives more flavor and texture to this mashed potato recipe.
How to store mashed potatoes
The Best way to store these best mashed potatoes is in airtight container for up to 3-5 days. Because we used milk and butter, it can go spoiled quickly. So best is to consume it right away.
Can you freeze mashed potatoes
Yes you can freeze mashed potatoes in airtight container up to 2 months. To defrost them: keep them in the refrigerator overnight to thaw completely.
How can I reheat mashed potatoes
There are two ways to reheat mashed potatoes. Simply microwave them covered for a few minutes or place them in medium stock pot and reheat on low heat. Stir frequently and add little of milk or water to make them creamy again.
Can I use cream instead of milk in mashed potatoes?
Yes you can use cream instead of the milk or even sour cream. Use the same quantity of cream of sour cream to make your mashed potatoes even creamier.
What can I serve with mashed potatoes
- THE BEST SWEDISH MEATBALLS
- EASY BEEF KOFTA KEBABS WITH TZATZIKI
- ITALIAN PORK SHANK OSSO BUCO
- FESTIVE TURKEY ROLL
- THE BEST APPLE SMOKED PORK RIBS
āTHIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE DISCLOSURE PAGE FOR MORE INFORMATION.ā
āTHIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE DISCLOSURE PAGE FOR MORE INFORMATION.ā
CREAMY MASHED POTATOES
Ingredients
- 1 1/2 lb (680 g) Golden Yukon potatoes
- 1 tsp sea salt
- 4 tbsp butter
- 1 cup (250 ml) warm milk
Instructions
- Peel, wash and cut on cubes potatoes and place them in a large stock pot with cold water. The water must cover the potatoes. Add one teaspoon of salt and cover with the lid.
- Place the saucepan on the stove and turn the heat on high. Bring the water with the potatoes to boil. Reduce the heat to low or simmer and cook for 20 minutes.
- To make sure potatoes are cooked, take one potato out of the stock pot. Place it on a plate or cutting board and cut the potato in half with a small pairing knife. Taste it, if it's done to your liking. The potato has to be soft and easy to cut.
- Drain cooked potatoes and keep them in the stock pot. Add 3 tbsp of butter onto steaming potatoes and start mashing the potatoes with hand electric mixer. Then start mixing the potatoes on lowest speed.
- The potatoes will have crumble texture. Continue mixing with hand mixer and slowly add reheated milk. Potatoes will slowly come together and create creamy and fluffy texture. Don't over mix, or the potatoes will become sticky and gluey. If you feel the potatoes are very thick add more warm milk. Salt them to taste, if necessary.
- Use a wooden spoon or spatula to transfer the mashed potatoes to a larger bowl. Decorate with chopped parsley and drizzle with 1 tbsp of melted butter.
- Serve the mashed potatoes immediately, when hot!
Notes
PIN for later!
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