Yummy Mashed Potatoes
Mashed potatoes are one of those comfort foods that seem to make everything better—rainy days, long weeks, holiday dinners, or even just a random Tuesday night.
Equipment
- Large pot
- Colander
- Potato masher
- Hand mixer or potato ricer (optional)
- Measuring Cups & Spoons
- Wooden spoon or spatula
Ingredients
- 2 pounds russet or Yukon gold potatoes peeled and chopped
- 4 tablespoons unsalted butter
- ½ cup whole milk warm
- ¼ cup heavy cream optional, for extra creaminess
- Salt to taste
- Freshly ground black pepper to taste
- Optional: chopped chives garlic, or shredded cheese for mix-ins
Instructions
Step 1: Prep the Potatoes
- Peel the potatoes and rinse under cold water to remove any dirt or starch.
- Chop them into evenly sized chunks (about 1½ to 2 inches) so they cook at the same rate.
- Pro Tip: Don’t cut them too small—they’ll absorb more water and get watery when mashed.
Step 2: Boil the Potatoes
- Place the chopped potatoes in a large pot and cover with cold water by about an inch.
- Add a generous pinch of salt to the water (just like pasta water—it helps season the potatoes from within).
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook for 15–20 minutes, or until the potatoes are fork-tender and break apart easily when pierced.
- Pro Tip: Start with cold water so the potatoes cook evenly from the inside out.
Step 3: Drain and Dry
- Drain the potatoes in a colander and let them sit for 2–3 minutes to steam off excess moisture.
- If you want them extra dry (great for fluffy mashed potatoes), return them to the pot over very low heat for a minute or two, stirring gently.
- Pro Tip: Dry potatoes = better texture. Extra moisture makes them gummy.
Step 4: Mash
- While the potatoes are still hot, mash them using a potato masher, ricer, or hand mixer—whatever texture you’re going for.
- Mash until mostly smooth, but avoid over-mixing (especially with a mixer), which can make them gluey.
- Pro Tip: A ricer gives a silky-smooth mash, perfect if you’re going for a fancier finish.
Step 5: Add Butter, Milk & Season
- Add the butter first and stir until fully melted into the potatoes.
- Slowly pour in the warm milk (and cream, if using), mixing as you go. Add just enough until you reach your desired consistency.
- Season with salt and freshly ground black pepper to taste.
- Stir gently until everything is creamy and well blended.
- Pro Tip: Always taste and adjust—potatoes soak up salt fast, so a little extra can make a big difference.
Step 6: Serve & Enjoy
- Spoon the mashed potatoes into a serving bowl.
- Top with a pat of butter, chopped chives, or a sprinkle of cheese if you like.
- Serve warm alongside your favorite main dish!
Notes
Nutritional Value (per ½ cup serving)
- Calories: 150–200
- Carbohydrates: 30–35 grams
- Fat: 5–8 grams
- Protein: 2–3 grams
- Potassium: 500 mg
- Vitamin C: 10% of daily recommended intake
- Fiber: 2–3 grams