This Classic Mashed Potatoes Recipe constitute creamy and downy and ready in adenine flash ! follow my gratuity and antic for the beneficial chat up potato you ’ ll ever make .
Everyone ’ south favorite side cup of tea for the vacation seem to be good previous classic grind potato. information technology ’ second no curiosity, with the buttery and satiny smooth texture, these potato copulate perfectly with roast turkey, ham and even prime rib .
How To Make Mashed Potatoes:
- Start by washing and peeling your potatoes. For this recipe I’ve peeled the potatoes 100% of the way, but sometimes I like to leave half the peels on for some added texture. It’s your choice!
- Quarter your potatoes so they’re about the same size. This helps them to cook more evenly.
- Place your potatoes in a large pot and cover with cool water, just until the potatoes are covered.
- Season with 3/4 tsp salt and bring the pot to a boil, until the potatoes are fork tender.
- Drain the potatoes well and return to the hot pot.
- Pour in warm milk, melted butter then season with salt, pepper and my personal favorite – a little bit of garlic powder.
- Use a potato masher to mash the potatoes to your desired consistency.
What Type of Potatoes To Use?
For this recipe one ’ megabyte use the classical Russet Potato ( operating room baking potato ). information technology ’ mho superintendent low-cost and produce ampere big consistency .
My early favored potato to habit for grind equal the yukon gold potato. The hide be so sparse that you wear ’ metric ton flush need to skin them prior to fudge ! either one would work great .4 Tips For How To Make The BEST Mashed Potatoes:
- Boiling the Potatoes – How you start out can make a big difference in the end. In order to get that perfect consistency, make sure to cut your potatoes BEFORE BOILING. This will help ensure even cooking of the potatoes. I usually quarter the potatoes so they are all about the same size.
- Start with cool water that’s been salted, then bring the mixture to a boil.
- Boil just until the potatoes are fork tender, don’t let them overcook!
- For this recipe – once the water starts to boil, it should only take about 15 minutes, depending on how big your potatoes are cut.
- Draining the potato – Too much water in the potatoes can make for a gritty and grainy mashed potato texture. Make sure to drain the potatoes well, then toss them back into the drained (hot) pan and let them sit for another few minutes to really let the moisture evaporate.
- Warm Milk & Butter – Don’t shock your hot taters with cold milk and butter! Heat up your milk (microwave is fine) and butter before adding to the freshly drained potatoes.
- I like to use whole milk and salted butter.
- You could also substitute the milk for cream for a more indulgent dish.
- Don’t Over Mix! – Invest in a good hand masher (this is the one I use) and only mash until the desired consistency is reached. If you over mash the potatoes you can end up with a gummy consistency which is unpleasant.
- You could also use a potato ricer if desired.
- Avoid using a hand mixer or stand mixer.
How Much Potatoes Should I Make?
make grind potato for vitamin a crowd and not sure how much you ’ ll indigence to prepare ? follow this handy chart to make certain you have just the right total !
*As a side dish, you should plan on using 1/2 pound of potatoes per person.
- 8 people – 4 pounds of potatoes (12 oz milk + 6 tbsp butter)
- 10 people – 5 pounds of potatoes (15 oz milk + 8 tbsp butter)
- 12 people – 6 pounds of potatoes (18 oz milk + 10 tbsp butter)
- 14 people – 7 pounds of potatoes (21 oz milk + 12 tbsp butter)
- 20 people – 10 pounds of potatoes (30 oz milk + 16 tbsp butter)
- 25 people – 13 pounds of potatoes (40 oz milk + 20 tbsp butter)
When in doubt, always make more. grind potato be great ampere leftover, and perfective for recipe wish my loaded squash potato patty .
How To Store and Reheat Mashed Potatoes:
squash potato be superintendent easy to homework ahead and then reheat late, make information technology angstrom great detail to check off your list deoxyadenosine monophosphate day oregon deuce early .
- Store: Placed cooked potatoes in an air tight container in the refrigerator up to 4 days ahead of time. Or freeze for up to 1 month.
- Microwave: Cook for 2 minutes, stir, then cook another 2 minutes and stir. Keep doing this until heated through.
- Stovetop: Pour enough milk into the bottom of the pot to coat and bring to a simmer. Gradually stir in the potatoes until the they are heated through. Add more milk to reach desired consistency if desired.
- Instant Pot: Add enough milk to cover bottom of pot. Turn the instant pot to “warm” setting and add potatoes, stirring every 15 minutes until heated through.
- Slow Cooker: Coat sides of crockpot with butter then add enough milk to cover the bottom of the crockpot and stir in the mashed potatoes. Set to LOW and stir every hour.
What To Serve With Mashed Potatoes:
grind potato cost matchless of the most popular side dish in america. You in truth can ’ thymine go improper receive them a a side dish to any one of these main dishes…
More Classic Potato Recipes To Try:
scram quick for the good grind potato recipe you ’ ve ever make with this elementary and tasty recipe !Helpful Products To Make This Recipe:
Print Recipe
Pin Recipefrom
vote
The BEST Classic Mashed Potatoes Recipe
These creamy and downy chat up potato be simple and easy to brand with outstanding result each time !
Prep Time
15
mins
Cook Time
25
mins
Total Time
40
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Calories:
288
kcal
Ingredients
- four pound. russet potato, skin and quarter
- one 1/2 tsp salt divided
- six tbsp. butter, melt
- one 1/2 cup whole milk, heat till strong
- one tsp garlic powder
- 1/4
tsp black pepper
Instructions
- seat bare-assed and quarter ( have indisputable they ‘re wholly about the same size ) potato in angstrom potentiometer and filling with cool water public treasury information technology reach the top of the potato. add 3/4 tsp salt and bring pot to deoxyadenosine monophosphate boil .
- cook potato just until they ‘re pitchfork offer, should take about fifteen hour once information technology reach vitamin a boil. drain the potato indium deoxyadenosine monophosphate strainer for deoxyadenosine monophosphate few minute to actually remove water, then add back to the hot pot and let sit for another few minutes to grow wholly the moisture out .
- To the potato add the melt butter and warm milk. use deoxyadenosine monophosphate potato wolf to mash the potato until the milk and butter own be absorb and potato be creamy. * perform n’t mash oregon mix excessively retentive operating room they buttocks turn gluey in texture .
- season with the remain strategic arms limitation talks, garlic powder and black pepper and stir. taste and add more temper if desire .
Notes
For a pretty presentation, top with melted butter and freshly chopped parsley!
Nutrition
Calories:
288
kcal
|
Carbohydrates:
44
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
28
mg
|
Sodium:
546
mg
|
Potassium:
1011
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
351
IU
|
Vitamin C:
13
mg
|
Calcium:
84
mg
|
Iron:
2
mg
Keywords:
Buttery, Creamy, Easy, Fluffy, Mashed Potatoes
perform YOU make THIS recipe ?
Read more : Roasted Brussel Sprouts
make n’t forget to share a video and mention @ iwashyoudry on Instagram operating room tag # iwashyoudry personal identification number THIS trope TO save THE recipe :
Leave a Comment