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Fluffy, creamy, and buttery, these mashed potatoes turn out perfect every time. Made with simple ingredients, they’re a classic comfort food that pairs beautifully with any meal.
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Cuisine: American
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 10
Why You’ll Love Making It
- Perfectly Creamy Texture – Using warm milk and melted butter ensures smooth, lump-free mashed potatoes.
- Beginner-Friendly – Simple steps make this recipe easy to follow, even if you’re new to cooking.
- Versatile & Customizable – Add garlic, sour cream, or herbs to make it your own.
- Great for Any Occasion – Perfect for weeknight dinners, holiday feasts, or meal prepping.
Ingredients
- 4 pounds potatoes – Use Russet for fluffier mashed potatoes or Yukon Gold for a creamier texture.
- 3 cloves garlic (optional) – Adds subtle, savory depth. You can roast or mince them for extra flavor.
- ⅓ cup melted salted butter – Enhances richness. If using unsalted butter, add a pinch more salt.
- 1 cup milk or cream – Warmed to blend smoothly without cooling the potatoes. Use whole milk for a balanced texture or heavy cream for extra indulgence.
- Salt to taste – Enhances flavor. Start with ½ teaspoon and adjust as needed.
- Black pepper to taste – Adds mild heat and enhances the dish.
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Instructions
Step 1: Prepare the Potatoes
Peel the potatoes and cut them into even-sized quarters to ensure they cook evenly. Place them in a large pot and cover with cold salted water by about an inch. Starting with cold water prevents uneven cooking.
Step 2: Cook Until Fork-Tender
If using garlic, add the whole cloves to the pot. Bring to a gentle boil over medium-high heat and cook uncovered for 15–20 minutes, or until the potatoes are fork-tender (a fork should slide in easily).
Step 3: Drain the Potatoes Well
Drain the potatoes in a colander and let them sit for a minute or two to allow excess moisture to evaporate. This prevents watery mashed potatoes.
Step 4: Warm the Milk
While the potatoes are draining, warm the milk (or cream) on the stovetop or in the microwave until hot but not boiling.
Step 5: Mash & Mix
Return the drained potatoes to the pot. Add melted butter first and begin mashing with a potato masher or ricer for a super smooth texture. Gradually pour in the warm milk, mashing as you go, until you reach your desired consistency. Avoid overmixing, as it can make the potatoes gluey.
Step 6: Season & Serve
Stir in salt and black pepper to taste. Taste and adjust seasoning as needed. Serve hot with extra butter or your favorite toppings.
FAQs
Can I make mashed potatoes ahead of time?
Yes! You can make them a day ahead and store them in an airtight container in the fridge. Reheat on the stove over low heat, stirring in a splash of milk to restore creaminess.
What can I add for extra flavor?
Try stirring in roasted garlic, sour cream, Parmesan cheese, or fresh herbs like chives or parsley for extra depth. You can also substitute some of the milk with cream cheese for a tangier taste.
hey, can I chuck in some cheese on these mashed taters? sounds yummy but needs more kick, ya know Sandra Clare?
Loved the recipe! Made a huge batch for my kiddos, and they were a hit. Def becomes a staple in our home. Thanx for sharin, Sandra Clare.
good steps but I do my potatoes with a bit of garlic and rosemary. lifts it up a notch!
ever tried makin these with like, soda instead of milk? just wonderin lol
nah, soda sounds weird. but maybe something like coconut milk? could be cool
soda in mashed potatoes? what’s next, cereal with water? stick to the recipe, folks.
This mashed potato recipe rocks! Threw in some smoked paprika and it paired perfectly with my BBQ ribs. Cheers!
Followed this exactly and it was just okay. My usual recipe is much creamier and has more flavor. Not impressed, sorry.
can i use almond milk instead of regular milk for the mash?? never sure if it changes the taste too much
Just made these mashed potatoes and they were a HIT at my dinner party. Sandra Clare, you’re a genius!
mashed potatoes in 35 mins? doubt it can beat my grandma’s slow cook method. everything’s rush rush these days.