How to Make Mashed Potatoes that come out perfectly creamy every time! These are truly the best mashed potatoes.
Potatoes are my kryptonite (ok, potatoes and Stuffing). When I go low carb, I have no problem passing up pasta or sugar but I need my buttery creamy potatoes. Homemade mashed potatoes are an easy side dish and go perfectly with Mushroom Salisbury Steak or Crock Pot Pork Chops!
What Kind of Potatoes for Mashed Potatoes
This is an easy mashed potato recipe but it’s important to start with the right kind of potatoes. A starchy potato such as a Russet or Idaho potato is ideal, Yukon gold makes great mashed potatoes too. I sometimes like to leave some of the skin on if I’m using a Yukon gold potato, I love the texture it adds to the mashed potatoes.
How To Make Mashed Potatoes
Mashed Potatoes are super simple to make with very few ingredients. I love making Crock Pot mashed potatoes and Instant Pot mashed potatoes, but I really do think these are the best mashed potatoes ever. The real key to making the BEST creamy mashed potatoes is to get the consistency right.
Here are a few tips to make sure you are serving the best mashed potatoes:
- Drain well:
- I usually let them sit about 5 minutes or so to completely drain or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
- Mash by Hand:
- Butter is Your Friend:.
- There are places you can skimp on butter and mashed potatoes is not one of them. I like to use salted butter and lots of it (but you can use unsalted season yourself). Butter helps your mashed potatoes get a creamy… well, buttery texture.
- Heat Your Cream:
- Heat your milk/cream before adding. This keeps the potatoes hot and absorbs better. Add cream/milk a little a a time to get the right consistency.
Cream cheese, garlic, and butter added to homemade mashed potatoes can add a delicious tang! You can really add whatever toppings you love the most, mashed potatoes are very forgiving!
How Long To Boil Potatoes For Mashed
Potatoes should always be placed in cold salted water and brought to a boil, this helps them cook evenly.
The length of time you need to boil the potatoes for entirely depends on how big they are cut. I quarter them so they generally take about 15 minutes. To check if your potatoes are ready, use a fork. If it is easy to pierce the potato, it is ready to go!
Can You Freeze Mashed Potatoes
You sure can! Frozen mashed potatoes reheat pretty well in the oven with a little milk. To freeze homemade mashed potatoes, scoop them into a plastic freezer bag. Press them out into a flat square and freeze it flat. This helps to make sure that the potatoes defrost and reheat evenly! When you reheat them, add about a tablespoon of milk per cup of mashed potatoes and stick them in the oven to reheat.
What To Do With Leftover Mashed Potatoes
I have four words for you. Loaded Mashed Potato Cakes. EVERY time I have mashed potatoes for dinner, I make sure to make extra for these perfect cakes every time.
- Loaded Mashed Potato Egg Rolls
- Shepherd’s Pie – Family favorite!
- Colcannon Recipe (Cabbage and Potatoes)
- Loaded Twice Baked Potato Casserole – Great side dish
- Garlic Ranch Mashed Potatoes
- Baked Potato Soup – Creamy and amazing!
How to Make Mashed Potatoes
- 4 pounds potatoes russet or Yukon gold
- 1/3 cup salted butter melted
- 1 cup milk or cream
- salt & pepper to taste
- 3 cloves garlic optional
Peel and quarter potatoes, place in COLD salted water.
Add potatoes (and garlic if using) and cook uncovered 15 minutes or until fork tender. Drain well.
Heat milk on the stove top (or in the microwave) until warm.
Add butter to the potatoes and begin mashing. Pour in milk a little at a time while using a potato masher to reach desired consistency.
Season with salt and pepper. Serve hot.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)