Secrets for Making Mashed Potatoes
I tell you the secret to making mashed potatoes that are creamy and buttery in this step-by-step guide.
Making Mashed Potatoes Takes One Little Secret
Let’s talk about making mashed potatoes. They are the ultimate comfort food that never disappoints. Whether it’s Thanksgiving, a cozy dinner, or just a random Tuesday, mashed potatoes always hit the spot. And today, I’m sharing my secret to making them extra creamy—trust me, this little trick is so simple but results in ultra-creamy mashed potatoes!
What’s the secret to making mashed potatoes? After you drain the boiled potatoes, don’t just go straight into mashing. Here’s what I do: toss them back into the pot and crank the burner to high for about 45 seconds. This burns off all the extra moisture and gives you perfectly creamy mashed potatoes every time. It’s a small step but makes a big difference!
This mashed potatoes recipe is your canvas! You can keep it classic with butter and milk, or go bold with extras like olive oil, cream cheese, or herbs. Want a more rustic feel? Leave the skins on for added texture and nutrients. It pairs perfectly with anything—from roast chicken to a juicy steak or even on its own as a cozy, satisfying side.
Making Mashed Potatoes
- Boil the potatoes: Start by peeling (or leaving the skin on for a rustic vibe) and cutting the potatoes into chunks. Toss them into a large pot of cold water with a hefty pinch of salt. Bring it to a boil and cook until the potatoes are fork-tender (but not falling apart)—about 10-15 minutes.
- Drain and dehydrate: Once they’re done, drain them really well. Then, here’s the magic part: add them back into the pot and turn the burner on high for about 30 seconds. This dries out any leftover moisture, so your mashed potatoes come out super creamy, not watery.
- Mash away: Use a potato masher or ricer (no food processors—trust me, it’ll turn gummy). Mash the potatoes to your desired texture—chunky or smooth, you decide.
- Add butter and milk: Stir in the softened butter and warm milk. Warming the milk keeps everything smooth and hot. You can also swap milk for cream, buttermilk, or even sour cream if you want to take it up a notch.
- Season to taste: Don’t forget the salt and pepper! Taste as you go. Want to jazz it up? Throw in some garlic, chives, or even a pinch of nutmeg for a holiday feel.
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Creamy Mashed Potatoes
Equipment
- Measuring Cups and Spoons
- Hand mixer
Ingredients
- 2 pounds Potatoes (Russet or Yukon Gold are good choices – about 2 pounds)
- 1 tsp Salt
- ½ cup Butter
- ½ cup Milk ( or Cream)
- ½ tsp Optional: Black pepper, garlic, herbs (like thyme or rosemary) for seasoning
Instructions
- Peel 2 pounds Potatoes (optional). Some people prefer mashed potatoes with the skin on, which is also fine as long as the skin is thoroughly washed. Cut the potatoes into chunks of roughly the same size. This helps them cook more evenly.
- Place the potatoes in a large pot and cover them with cold water. Add 1 tsp Salt to the water. Bring the water to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes or until the potatoes are fork-tender (they should easily slide off a fork when pierced).
- Once the potatoes are fork-tender, drain them thoroughly in a colander.
- Return to the pot and heat on high for 30 seconds to remove excess water.
- Transfer the potatoes to a large mixing bowl. Add ½ cup Butter to the hot potatoes. The heat from the potatoes will melt the butter. Use a potato masher or a fork to start mashing the potatoes and incorporating the butter. Mash until the potatoes reach your desired consistency.
- Warm ½ cup Milk in a small saucepan or microwave it briefly. This helps prevent the mashed potatoes from cooling down. Pour a bit of the warm milk or cream into the mashed potatoes and stir it in. Continue adding small amounts of milk or cream while mashing until you achieve the desired creaminess. Be careful not to add too much liquid, which can make the potatoes runny.
- Taste the mashed potatoes and add salt and pepper to your liking. For extra flavor, consider adding minced garlic, herbs, or spices of your choice. Once the mashed potatoes reach the desired consistency and taste, transfer them to a serving bowl.
- You can add a small piece of butter on top as a garnish if desired. Serve warm.
Notes
- Use russet or yukon gold potatoes.
- Don’t skip the step where you boil off the excess water.
- Make sure to preheat warm your cream or milk before adding it to the potatoes.