Save to Pinterest The steam still rising from my grandmother's white enameled pot, those first flecks of black pepper hitting the surface, how the house smelled like Sunday comfort before anyone even sat down at the table.
I once made these for a dinner party and watched two grown men actually argue over who got the last serving bowl scoop, which is when I realized that perfect mashed potatoes are not just a side dish.
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Ingredients
- Yukon Gold potatoes: These have naturally buttery flesh and hold their shape better than Russets while mashing incredibly smooth
- Unsalted butter: Room temperature butter melts into the potatoes evenly rather than sitting in pockets
- Whole milk: Warming the milk first prevents the potatoes from seizing up and becoming gluey
- Salt and pepper: Salting the boiling water penetrates the potatoes while they cook for flavor throughout
Instructions
- Boil the potatoes:
- Cold salted water starting temperature helps potatoes cook evenly without falling apart before centers are tender
- Drain and steam:
- Letting excess moisture evaporate for a few minutes prevents watery mashed potatoes later
- Mash and season:
- A potato ricer creates the smoothest texture but a good old fashioned masher works perfectly fine too
Save to Pinterest My youngest daughter declared these the only mashed potatoes worth eating after years of refusing anything besides the boxed instant version.
Choosing the Right Potato
Yukon Golds naturally produce creamier results while Russets give you fluffier potatoes so choose based on your texture preference.
Making Ahead
You can peel and cut potatoes up to 24 hours ahead storing them covered in cold water to prevent browning.
Serving Suggestions
These pair beautifully with roasted chicken meatloaf or just about any holiday main.
- Create a well in the center and ladle in extra gravy
- Top with a pat of cold butter for melting presentation
- Sprinkle fresh herbs right before serving for color pop
Save to Pinterest Nothing beats a bowl of these on a rainy Tuesday night when comfort food is the only thing that sounds right.
Common Questions
- → What potatoes are best for mashing?
Yukon Gold potatoes offer the best balance of starch and moisture, resulting in naturally creamy mashed potatoes. Russets work well too, producing fluffier results that absorb butter and milk beautifully.
- → Why use warm milk in mashed potatoes?
Warm milk incorporates more easily into the hot potatoes, creating a smoother texture without cooling down the dish. Cold milk can cause the butter to seize and create lumps.
- → How do I make my mashed potatoes extra creamy?
Use a potato ricer for the smoothest texture, or whip with a hand mixer after mashing. Adding heavy cream or sour cream along with the milk creates luxurious richness.
- → Can I make mashed potatoes ahead of time?
Yes, prepare them up to 2 hours in advance and keep warm in a heatproof bowl over a pot of simmering water. Reheat gently with a splash of warm milk before serving.
- → What can I serve with mashed potatoes?
These versatile potatoes pair wonderfully with roasted chicken, beef tenderloin, meatloaf, or grilled fish. They also complement vegetarian mains like mushroom stroganoff or lentil shepherd's pie.
- → How do I make dairy-free mashed potatoes?
Substitute butter with vegan butter or olive oil, and replace whole milk with unsweetened almond, oat, or soy milk. The technique remains the same for fluffy results.
