What is the secret to good mashed potatoes?

The real secret to a fantastic mashed potatoes recipe ? It's all about balance — using the right potatoes, not overworking them, and blending in warm butter and milk. Oh, and tasting as you go doesn’t hurt either!

Should you peel potatoes before boiling for mashed potatoes?

It depends! If you want super-smooth mashed potatoes, peeling is the way to go. However, for a more rustic vibe with a little texture, feel free to leave the skins on. Either way, your mashed potatoes recipe will be delicious.

How do you keep mashed potatoes from getting gluey?

Easy! Don’t overmix. Use a gentle touch when mashing and stop as soon as they look creamy and fluffy. Also, always mash while the potatoes are still hot — cold potatoes are way harder to work with.

What milk is best for mashed potatoes?

Whole milk is a winner because it adds richness without being too heavy. But if you’re after an extra-luxurious mashed potatoes recipe , half-and-half or even heavy cream can make it even better!

Can mashed potatoes be made ahead of time?

Absolutely! You can make mashed potatoes a day or two early. Store them in an airtight container, then reheat gently with a splash of milk and a dab of butter. Stir slowly, and they’ll taste just like freshly made.

Perfect Mashed Potatoes Recipe: Easy & Creamy Guide

Description

Learn how to make the perfect mashed potatoes recipe that’s creamy, fluffy, and full of buttery flavor. Ideal for cozy luches and holidays!

Ingredients

Scale

2 pounds Russet or Yukon Gold potatoes, peeled and quartered
3 cloves garlic, peeled (optional)
1 cup whole milk (or half-and-half for richer flavor)
4 tablespoons unsalted butter
Salt, to taste
Ground black pepper, to taste
Chopped chives (optional, for topping)

Instructions

Peel and quarter the potatoes evenly. Rinse under cold water.
Place potatoes and optional garlic into a large pot. Cover with cold salted water and bring to a boil. Simmer for 15–20 minutes until fork-tender.
While potatoes are cooking, gently heat the milk and melt the butter in a small saucepan.
Drain the potatoes and return them to the pot. Let them sit for 1–2 minutes to remove excess moisture.
Mash the potatoes using a masher, ricer, or mixer until smooth and fluffy.
Slowly pour in the warm milk and butter mixture, stirring gently until combined.
Season with salt and pepper to taste.
Garnish with chopped chives and serve hot.

Notes

Use a potato ricer for the smoothest texture.
Mix Yukon Gold and Russet potatoes for the best balance between creamy and fluffy.
Always add warm butter and milk to avoid gluey potatoes.
Store leftovers in an airtight container for up to 4 days.

Prep Time: PT15M
Cook Time: PT20M
Category: Lunch, Dinner, Side Dish
Method: Boiling and Mashing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 257
Sugar: 5g
Sodium: 76mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 4g
Protein: 6g
Cholesterol: 20mg

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