Nothing beats a plate of creamy Mashed Potatoes as a side dish. Made with butter and milk, these mashed potatoes are irresistibly smooth, creamy, and the perfect complement to any meal.
Can't get enough of potatoes? Try my Crispy Roast Potatoes or Hasselback Potatoes next!
About This Recipe
Feed Grump has been alive for just over two years now and I can't believe I still haven't added a mashed potatoes recipe. Well, that changes today!
Mashed potatoes are one of my favorite side dishes. I typically make them around the holiday season, but I also love making them whenever I have Swedish meatballs or steak for dinner. They're super easy to make and pair well with basically anything.
Over the years, I've learned two important techniques for the smoothest, creamiest mashed potatoes. First, it is OKAY to overcook the potatoes. I typically cut my potatoes into smaller portions and boil them for 15-20 minutes. They should be completely fork tender, and do not be afraid to overcook them because it won't affect their taste or texture at all.
Secondly, I highly recommend using a potato ricer to mash the potatoes. It will make the smoothest mashed potatoes ever. The reason is that it can quickly mash the potatoes in one go. If you use a potato masher, you might end up overmashing the potatoes, which will make them gummy. If you don’t have a ricer, a masher works fine, but you have to be more careful.
Key Ingredients
Russet potatoes: In my opinion, the best potatoes for mashed potatoes are Russet potatoes. They have a high starch content which makes the potatoes fluffier. Another popular option I recommend is Yukon Gold potatoes.
Salt: I like to heavily salt the cooking water so that we do not need to salt the mashed potatoes afterward.
Butter: Use unsalted butter and make sure to mix this into the potatoes while they are still hot so that the butter melts.
Milk: Milk is what makes these potatoes smooth and creamy. I prefer milk over heavy cream because I find heavy cream makes the potatoes a bit too rich, especially if you're pairing it with a main course that is already very rich.
Black pepper: Add to your own taste.
Instructions
STEP 1: Peel and chop the potatoes into 1-inch cubes.
STEP 2: Transfer the potatoes to a pot and cover with an inch of water. Add the salt. Bring to a boil then reduce to a simmer and cook for 15-20 minutes until completely fork tender.
STEP 3: Drain the potatoes in a colander, then pass them through a potato ricer into a large bowl.
STEP 4: Add the butter and gently fold it into the potatoes until melted. Be careful not to overmix. Let the hot potatoes sit on the butter for a couple of seconds to melt. Finally, add the milk and black pepper and gently fold until combined. Enjoy!
Pro Tip: If you have a sous vide, you can pop the mashed potatoes in a bag and keep them warm at 140°F for several hours with no degradation in the quality. I typically do this when I make mashed potatoes for the holidays, and I have a lot going on in the kitchen.
📋 Recipe
Mashed Potatoes
Ingredients
- 3 pounds Russet potatoes (or Yukon Gold)
- 2 tablespoons salt
- ⅓ cup unsalted butter (cut into 4-6 pieces)
- ½-1 cup milk (add more milk for softer mashed potatoes)
- ½ teaspoon ground black pepper
Instructions
- Peel and chop the potatoes into 1-inch cubes. Transfer to a large pot. Add the salt and enough cold water to cover the potatoes by about 1 inch.
- Bring the pot of water to a boil, then reduce to a simmer and cook for 15 minutes until the potatoes are soft and tender.
- Drain the potatoes in a colander.
- Pass the potatoes through a potato ricer or mash in the pot.
- Add the butter and gently fold into the potatoes until it melts.
- Add milk and black pepper and gently fold until combined. Enjoy!
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