Mashed Potatoes

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Potatoes hold a special place at the dinner table and, for many, no comfort dish beats a bowl of perfectly mashed potatoes. Creamy yet substantial, they’re as at home on a busy weeknight as they are beside a holiday roast. Over the years, I’ve tweaked, tested, and tasted dozens of versions. Here, I’m sharing every detail you need to master this iconic dish, from choosing the right potatoes to serving up flawless, cloud-soft mash.

The Key to Fluffy, Flavorful Mash: Choosing Your Potatoes

Not all potatoes behave the same when boiled and mashed, so start with the right variety.

Best Potato Varieties for Mashing

Using equal parts Russet and Yukon Gold delivers excellent results: Russets offer volume and airiness; Yukon Golds add buttery notes and a velvety feel. Avoid waxy potatoes like Red Bliss or new potatoes, which can turn gluey.

Gather Your Ingredients: Building Blocks of Great Mashed Potatoes

Here’s what you’ll need for a batch that serves four to six:

• 3 pounds potatoes (Russet, Yukon Gold, or a mix)
• 4 tablespoons unsalted butter (plus more for serving)
• ¾ cup whole milk
• 2–3 garlic cloves (optional)
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• Fresh herbs (optional: chives or parsley)
• Additional mix-ins if desired (see section below)

Whole milk creates creamier mash, but you can swap in half-and-half or cream for richer flavor—or use low-fat milk if you prefer. For extra depth, replace some milk with warmed chicken or vegetable broth.

Step-by-Step Method: From Prep to Table

Step 1: Prep the Potatoes

Peel the potatoes and cut them into even 1-inch chunks. Uniform pieces cook evenly, which prevents mushy or undercooked spots.

Step 2: Boil to Perfection

Place the potatoes in a large pot and cover with cold water, making sure there’s at least an inch of water above the spuds. Add 1 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a gentle simmer. They usually take 15–20 minutes. Test doneness by piercing with a fork; they should be just tender and break apart with little resistance.

Step 3: Drain and Dry

Drain well, then return the potatoes to the warm pot. Set the pot over low heat for a minute or two, stirring gently, to help excess moisture evaporate. Drier potatoes absorb milk and butter better, resulting in fluffier mash.

Step 4: Mash

Mash potatoes using a potato masher for rustic texture or a ricer for ultra-smooth results. Avoid using a food processor or blender; these will make the mash gummy.

Step 5: Add Warmed Dairy

While mashing, heat milk and butter together in a small saucepan with minced garlic if using. Pour the warm mixture into the potatoes in batches, mixing just until smooth and creamy. Add milk gradually—you might not use it all—or add a splash more if you like a looser mash.

Step 6: Season and Serve

Add salt and black pepper to taste. Spoon the mash into a bowl. Top with a pat of butter or chopped fresh herbs. Serve hot.

Tips and Troubleshooting

Getting the Texture Right

• For fluffier mash: Use a potato ricer or food mill. Mash while potatoes are hot.
• For creamier mash: Stir in sour cream, cream cheese, or a little extra butter.
• To fix dry potatoes: Add more warmed liquid, a tablespoon at a time.
• To fix runny mash: Fold in a bit of instant potato flakes or extra boiled potato if handy.

Flavor Upgrades

The classic combination of butter, salt, and milk never fails—but mashed potatoes are easy to customize.

Try these add-ins:
– Roasted garlic for deeper, mellow flavor
– Sour cream or cream cheese for tangy creaminess
– Parmesan, Gruyere, or cheddar for cheesy richness
– Fresh chives, parsley, or dill for freshness
– Crisp bacon bits or caramelized onions for savory depth

Pairings and Serving Suggestions

Mashed potatoes play a supporting role to many dishes. Here are classic pairings and creative serving ideas:

• Roast meats: Chicken, turkey, pork loin, or prime rib
• Grilled sausages with onion gravy
• Braised short ribs or beef stew
• Vegetarian mains: Lentil loaf, mushroom gravy, or roasted vegetables
• Breakfast: Top leftovers with a fried egg, chopped spinach, and hot sauce

If you like, serve family style in a large bowl or present as individual mounds topped with melted butter and herbs.

Make-Ahead Instructions

Mashed potatoes can be a lifesaver for holidays or busy days if you plan ahead.

How to Prep in Advance:
1. Prepare the potatoes fully, mixing in butter, milk, and seasonings.
2. Let cool to room temperature. Transfer to a casserole dish, smoothing the top.
3. Cover (foil or lid) and refrigerate for up to 2 days.

To Reheat in the Oven:
– Preheat to 325°F.
– Dot with extra butter and cover.
– Bake 30–40 minutes, removing cover in the final 10 minutes to let the top crisp up slightly.

For quick reheating: Use the microwave in 1–2 minute bursts, stirring in between.

Storing and Freezing Mashed Potatoes

Leftover mash keeps well if stored correctly.

• Refrigerator: Cool to room temp, then transfer to a container. Keep refrigerated for up to 5 days.
• Freezer: Spoon into freezer bags, flatten, and freeze. Thaw overnight in the fridge before reheating.

To reheat: Warm slowly on the stovetop with extra milk and butter, stirring often. This helps restore a creamy consistency.

Frequently Asked Questions

Can you make mashed potatoes dairy-free?
Yes. Swap butter with olive oil or plant-based margarine, and replace the milk with non-dairy milk (unsweetened almond or oat milk works well).

Is peeling necessary?
Not always. Leaving the skins on gives a rustic texture and extra fiber. Be sure to scrub the potatoes well.

How much mashed potato per person?
Plan on about ½ pound of raw potato (or 1 cup mashed) per person.

The Final Word on Mashed Potatoes

Great mashed potatoes are straightforward but reward careful steps: choose the right type, drain well, add warm dairy, and mash gently. Whether you stick to the essentials or mix in cheeses and herbs, this baseline recipe gives you endless flexibility. Tuck it into your weekly rotation, or let it shine as the unsung star on your festive table.