Mashed Potatoes
Mashed Potatoes turns pounds potatoes ) into a satisfying side or main with a tender bite and enough flavor to carry the plate.
About This Recipe
Mashed Potatoes depends on getting the texture right, whether it is tender pasta, fluffy grains, or soft dough.
Use enough seasoning and moisture so the finished dish is flavorful instead of dry.
Ingredients
- ✓5 pounds potatoes (I use half Yukon Gold (half Russet potatoes))
- ✓4 to 6 large cloves garlic (minced)
- ✓fine sea salt
- ✓6 tablespoons butter
- ✓1 cup whole milk
- ✓4 ounces cream cheese (room temperature)
- ✓toppings: chopped fresh chives or green onions (freshly-cracked black pepper)
Ingredient Notes
- Potatoes: Cut evenly so every piece cooks at the same speed.
- Moisture: Use enough sauce, broth, or fat to keep the finished dish from drying out.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Cut the potatoes.u00A0u00A0Feel free to peel your potatoes or leave the skins on.u00A0 Then cut themu00A0into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
- 2
Boil the potatoes.u00A0u00A0Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes.u00A0 Stiru00A0the garlic and 1 tablespoon sea salt intou00A0the water.u00A0 Then turn the heat to high and cook until the water comes to a boil.u00A0 Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance.u00A0 Carefully drain out all of the water.
- 3
Prepare your melted butter mixture.u00A0u00A0Meanwhile, as the potatoes are boiling, heatu00A0the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter isu00A0justu00A0melted.u00A0 (You want to avoid boiling the milk.)u00A0 Set aside until ready to use.
- 4
Pan-dry the potatoes.u00A0u00A0After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner,u00A0and turn the heat down to low.u00A0 Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes.u00A0 Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
- 5
Mash the potatoes.u00A0 Using your preferred kind of potato masher (I recommend this masheru00A0in general, or this masher if you prefer extra-smooth), mash the potatoes to your desired consistency.
- 6
Stir everything together.u00A0u00A0Thenu00A0pour half of theu00A0melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid.u00A0 Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in untilu00A0justu00A0combined to avoid over-mixing.u00A0 (Feel free to add in more warm milk to reach your desired consistency, if needed.)
- 7
Taste and season.u00A0u00A0One final time, taste the potatoes and season with extra salt if needed.
- 8
Serve warm.u00A0u00A0Then serve warm, garnished with gravy or any extra toppings that you might like, and enjoy!
Katy’s Kitchen Tips
- Season the cooking water, sauce, or layers.
- Stop cooking pasta or rice before it turns mushy.
- Add moisture before reheating leftovers.
- Rest baked dishes briefly before serving.
Variations and Substitutions
- Cheesy version: Add Parmesan, cheddar, mozzarella, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Mashed Potatoes
Serve Mashed Potatoes with salad, roasted vegetables, grilled meat, seafood, or a bright sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooking: Pasta, rice, potatoes, or bread can turn heavy if cooked too long.
- Too little liquid: Dry pasta bakes and rice dishes need enough sauce or broth.
- Bland layers: Season each layer instead of only the top.
- Skipping rest time: Baked dishes scoop cleaner after a short rest.
FAQ
Can I make Mashed Potatoes ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Serving Size: 1 serving