Are you tired of bland, lumpy mashed potatoes that disappoint every single time? Get ready to transform your side dish game with the most incredibly smooth, buttery, and mouth-watering mashed potatoes you've ever tasted! This foolproof recipe will turn even the most novice cook into a potato-whipping maestro, guaranteeing a crowd-pleasing dish that will have everyone asking for your culinary secret.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
- Black pepper to taste
- 1/4 cup sour cream (optional)
Instructions
- Select high-starch potatoes like Russet or Yukon Gold for the creamiest texture. Wash and peel potatoes, then cut into uniform 1-inch cubes to ensure even cooking.
- Place potato cubes in a large pot and cover completely with cold, salted water. The water should be about 1 inch above the potatoes to ensure even cooking.
- Bring water to a rolling boil over high heat, then reduce to medium-high and cook potatoes for 15-18 minutes until they are fork-tender. Test by piercing a potato cube - it should easily break apart.
- While potatoes are cooking, warm milk and butter together in a small saucepan over low heat. This helps prevent cooling the potatoes when added later.
- Once potatoes are cooked, drain thoroughly in a colander and return immediately to the hot pot to allow excess moisture to evaporate.
- Use a potato masher or ricer for the smoothest texture. Avoid using a food processor, which can make potatoes gluey.
- Gradually add warm milk and butter mixture, folding gently. If desired, incorporate sour cream for extra richness.
- Season with salt and freshly ground black pepper to taste. Mix until just combined - overmixing can make potatoes gummy.
- Transfer to a serving bowl, create a small well in the center, and add a pat of butter if desired. Serve immediately while hot.
Tips
- Choose the Right Potatoes: Always opt for high-starch varieties like Russet or Yukon Gold. These potatoes break down beautifully and create the creamiest texture.
- Size Matters: Cut potatoes into uniform 1-inch cubes to ensure even cooking. Inconsistent sizes lead to uneven texture.
- Start with Cold, Salted Water: Begin cooking potatoes in cold water to help them cook evenly and absorb salt throughout.
- Avoid the Food Processor: Never use a food processor for mashing - it will turn your potatoes into a gluey mess. Stick to a potato masher or ricer for the perfect texture.
- Warm Your Dairy: Heat milk and butter before adding to potatoes to maintain temperature and create a smoother mix.
- Don't Overmix: Mix just until ingredients are combined. Overmixing will make your potatoes tough and gummy.
- Serve Immediately: Mashed potatoes are best enjoyed hot, so time your preparation to serve right away.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
