Mashed Potatoes Recipe
Fluffy, velvety, and rich with butter, this recipe guarantees consistently superb mashed potatoes every time.
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Servings: 10
Ingredients
- Salt to taste
- ⅓ cup melted salted butter
- 4 pounds russet or Yukon gold potatoes
- 3 cloves garlic optional
- Black pepper to taste
- 1 cup milk or cream
Instructions
- Peel the potatoes and cut them into quarters, then transfer them to a large pot filled with cold salted water. If including garlic, add the cloves and bring the water to a boil. Cook uncovered for about 15 minutes, or until the potatoes are tender when pierced with a fork. Thoroughly drain the potatoes.
- While the potatoes are draining, heat the milk or cream until warm, either on the stovetop or in the microwave.
- Return the drained potatoes to the warm pot or a mixing bowl. Add the melted butter and begin mashing. Gradually incorporate the heated milk while mashing, adjusting the amount to achieve your preferred texture.
- Season generously with salt and freshly ground black pepper. Serve immediately while hot.
Notes
Allow the drained potatoes to sit for about 5 minutes to eliminate excess moisture. Returning them to the warm pot for a few minutes helps evaporate any remaining liquid.
For the smoothest consistency, mash by hand using a traditional potato masher or a ricer. Avoid over-processing with electric mixers, as this may lead to a gluey texture due to starch breakdown.
Generous amounts of butter are essential for optimal flavor and texture; salted butter is preferred, though unsalted can be used with additional seasoning.
Ensure the milk or cream is warmed before adding—it maintains the potatoes' heat and promotes better absorption. Add it incrementally to control the final consistency.
To Make Ahead
Prepare the mashed potatoes as directed, then let them cool completely. Store in an airtight container in the refrigerator. To Reheat for Serving
Spread the cooled mashed potatoes in a greased casserole dish and top with pats of butter. Bake at 325°F for approximately 35–40 minutes, or until fully heated and the butter has melted. Bake uncovered if a lightly browned crust is desired. Adjust timing based on dish size and potato quantity.
Prepare the mashed potatoes as directed, then let them cool completely. Store in an airtight container in the refrigerator. To Reheat for Serving
Spread the cooled mashed potatoes in a greased casserole dish and top with pats of butter. Bake at 325°F for approximately 35–40 minutes, or until fully heated and the butter has melted. Bake uncovered if a lightly browned crust is desired. Adjust timing based on dish size and potato quantity.