Classic Mashed Potatoes
Mashed Potatoes are a staple, and even a classic side dish at the holidays. The best part? They are one of the simplest to cook! They are creamy, buttery and go perfect with any meal. Most likely, you already have everything to make this delicious side dish as well.
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Why You’ll Love This Classic Side Dish
- Creamy and buttery
- Made with simple ingredients
- Easy to scale for a crowd
- Great for holidays and everyday dinners
- Can be prepared ahead of time
Ingredients You Will Need
- Potatoes
- Butter
- Milk or cream
- Salt
- Black pepper, if using
The Best Potatoes for Mashed Potatoes
- Russet potatoes: light and fluffy
- Yukon Gold: naturally buttery and creamy
- Combination: a nice balance of fluffy and creamy
- I prefer to use russet potatoes, but you can of course use whatever you prefer.
How to Make Classic Mashed Potatoes
Peel and Cut the Potatoes
- Peel potatoes if desired.
- Cut into similarly sized chunks so they cook evenly.
Boil the Potatoes
- Place potatoes in a large pot and cover with cold water.
- Salt the water.
- Bring to a boil, then cook until fork-tender.
- For 5 pounds of potatoes cut into chunks, this will generally take about 15–20 minutes after the water reaches a boil.
- Drain thoroughly.
Warm the Butter and Milk
- Warm the dairy before adding it to the potatoes.
- This helps keep the potatoes hot and makes them easier to mash.
Mash the Potatoes
- Add butter and warm milk/cream.
- Mash until creamy.
- Avoid overmixing, which can make mashed potatoes gluey.
Season and Serve
- Taste and adjust salt and pepper.
- Add additional butter on top before serving if desired.
Tips for Perfect Mashed Potatoes
- Start potatoes in cold water.
- Cut potatoes into similar-sized pieces.
- Don’t overcook them to the point that they become waterlogged.
- Drain well.
- Warm your milk or cream.
- Don’t overwork the potatoes.
- Salt the potatoes throughout the process.
- For extra creamy potatoes, use a potato ricer or food mill.
What to Serve With Mashed Potatoes
How to Store Leftovers
- Refrigerate in an airtight container.
- Explain approximate refrigerated storage time.
- Mention reheating gently to prevent drying.
Recipe Variations
- Garlic mashed potatoes
- Loaded mashed potatoes
- Herb mashed potatoes
FAQs
Should I start potatoes in cold or boiling water?
Start potatoes in cold, salted water. This allows the potatoes to heat and cook more evenly all the way through.
How do you know when potatoes are done boiling?
Insert a fork into one of the largest pieces. It should slide through easily without resistance. If the center is still firm, continue cooking for a few more minutes.
Why are my potatoes gummy?
Overmixing potatoes can release too much starch, creating a gluey or gummy texture. Mash just until they reach the consistency you want and avoid aggressively beating them.
Can I make mashed potatoes ahead of time?
Yes. Mashed potatoes can be prepared ahead and gently reheated before serving. Add a little extra warm milk, cream, or butter if they have thickened or dried out.
Can I freeze mashed potatoes?
Yes, although potatoes with plenty of butter and dairy generally freeze better than very lean mashed potatoes. Thaw and reheat gently, adding additional butter or milk as needed.
How do I keep mashed potatoes warm for a holiday meal?
Keep them covered in a slow cooker on the warm setting, stirring occasionally and adding a little warm milk or butter if needed to maintain a creamy consistency.
How many potatoes do I need per person for the potatoes?
A good general guideline is about ½ pound of potatoes per person for a generous side-dish serving. For a holiday meal with lots of other sides, you can use slightly less.
How long should I boil the potatoes?
Potatoes cut into similarly sized chunks generally take about 15–20 minutes to become fork-tender once the water reaches a boil. Larger pieces may take a little longer. The potatoes are ready when a fork slides easily through the center.
Classic Mashed Potatoes
Ingredients
- 5 Lbs Potatoes
- 1 Cup Heavy Cream
- ½ Cup Butter
- 2 Tsp Salt See notes
- 1 Tsp Crushed Black Pepper
Instructions
- Peel your potatoes and chop them into roughly 2 inch chunks. Try to keep them even whatever you do so they cook at the same time.
- Place potatoes in cold salted water. Bring to a boil.
- Once water is boiling, place the potatoes in the water and boil for about 20 minutes, until they are fork tender.
- In your sauce pan, add cream and butter. Place on low-medium heat to combine. You want it warm.
- Strain potatoes in colander and put them in your kitchen aid mixture with the whisk attachment. .
- Start mixing on 2 and get them mostly mashed.
- Increase speed and slowly start adding your cream mixture.
- Add salt and pepper.
- Mix until nice and fluffy then stop. You do not want to over mix.
