The Best Mashed Potatoes Recipe – Creamy and Irresistible!

The most popular potato recipes in my house are mashed potatoes recipe… After all, we live in Idaho (where we grow potatos by the mile) so we make this go-to recipe for just about every Sunday dinner and holiday meal.

The BEST Mashed Potatoes Recipe

Let me tell you, there’s nothing quite like a good ol’ fashioned bowl of mashed potatoes and gravy to warm your heart and soul. When I serve up a heaping scoop of those creamy spuds to my family, I know I’ve done my job as a mom. They’re the ultimate comfort food, the perfect side dish for any meal, and oh-so-irresistible. I mean, who can resist that buttery, velvety texture, those rich flavors, and that heavenly aroma? Mashed potatoes are a staple here in Idaho, and let me tell you, we know how to make ’em right!

How to Make Perfect Mashed Potatoes

First – Wash, peel (optional), and chop potatoes into 1-2 inch cubes. You’ll want to scrub your potatoes really well if you are leaving skins on, (which I prefer.)

Second – Place prepared potatoes into a large pot, and fill with water to cover the top of the potatoes with at least an inch of water.

Third – Place the filled pot on the stovetop, turn to high heat, and bring it to a boil.

Boil your potatoes for about 15 minutes, or until fork tender. If you overcook your potatoes at this point you will have excess moisture in your mashed potatoes.

Fourth – Using 2 hot pads, and the large pot lid, or a colander, drain water off the potatoes and put them back in the pot.

Fifth – Add your melted butter, cream, or milk and MASH them with a potato ricer (or a hand mixer) just till smooth. *DO NOT OVER MIX OR MASH potatoes… They will become gluey if you do.

Sixth – Add salt and Pepper to taste.

Now is the time you can also add extra seasonings if you like! Chives are delicious in mashed potatoes, as well as grated cheddar cheese, ranch seasoning, onion, and garlic powder. Stir seasoning with your large spoon and taste as you go to season to your tastes.

You can serve your perfect mashed potatoes from the large pot you made them in, or make them look beautiful by spooning them into a pretty large bowl.

Easy Recipe Ingredients

• 8 medium-sized russet potatoes (or 8 large Yukon Golds). That is about 4 pounds of potatoes.
• *Optional – 3 cloves garlic (boil with the potatoes)
• 5 and a half tablespoons of melted BUTTER
• 1 cup heavy cream whole warm milk (I LOVE using cream, but if you’re watching calories use whole milk.)
• Salt to taste
• Ground black pepper to taste.
• Cold water to wash potatoes and boil in.

Tools for Homemade Mashed Potatoes Recipe

• A Large pot to boil potatoes in.
• Mand masher or electric hand mixer.
• Large Spoon – For stirring seasonings in and serving.
• Large Bowl for Serving
• Cutting Board and Knife – To Prep Potatoes.

Keep your hot potatoes warm on low heat till ready to serve.

TIPS

Hey there! Are you looking to make the perfect mashed potatoes for your next family dinner? Well, you’re in luck because as an Idaho mom, I know a thing or two about spuds. Here are my top tips for making delicious, creamy mashed potatoes that will have your family begging for seconds.

Choose the right potatoes.

First things first, you need to start with the right potatoes. For mashed potatoes, russet potatoes are the best potatoes to use because they’re starchy and fluffy, which makes them perfect for mashing.

If you want to make the best mashed potatoes in the whole darn world, you gotta use the right kind of potato. And here in Idaho, there’s no question about it – the Russet potato is the king of all spuds. With its starchy, fluffy texture, the Russet is perfect for making mashed potatoes that are smooth as silk and bursting with flavor. It’s the kind of potato that practically begs to be mashed up with a little butter and milk until it becomes a creamy, dreamy pile of deliciousness. So if you’re looking to take your mashed potatoes to the next level, go ahead and grab a big ol’ bag of Russet potatoes – your taste buds will thank you!

Yukon Gold potatoes are also a great option because they have a buttery flavor and a creamy texture.

Don’t overcook the potatoes.

When boiling the potatoes, be sure not to overcook them. You want them to be soft enough to mash, but not so soft that they turn to mush. Keep an eye on them and test them with a fork or knife every few minutes until they’re just tender.

Use plenty of butter and cream (or whole milk).

The key to creamy mashed potatoes is plenty of butter and cream or milk. I like to use salted butter because it potatoes need salt, but you can use unsalted butter if that’s all you have on hand. For cream or milk, I recommend using heavy cream or whole milk, the cream is indulgent. Using cream in place of milk makes the creamiest mashed potatoes, but if your watching your waist or don’t have cream, just use the milk.

Mash the potatoes by hand.

While you can use an electric mixer, stand mixer or food processor to mash the potatoes, the best way to do it by hand. Not only does it give me more control over the texture, but it also prevents the potatoes from becoming gluey. Use a potato masher or a fork to mash the potatoes until they’re smooth and creamy.

Season to taste.

Last but not least, season your mashed potatoes to taste. I like to add salt, pepper, and garlic powder, but you can use any seasonings you like. Just be sure to taste as you go so you don’t overdo it.

And there you have it, folks! With these tips, you’re well on your way to making the perfect mashed potatoes. Give it a try and let me know how it goes. Happy cooking!

How to Store Leftovers.

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days. These are excellent for lunch the next few days and to make potato pancakes!

RED POTATOES:

Red potatoes are waxy potatoes and aren’t ideal for mashed potatoes (even though I have done it) because they’re a waxier potato and hold their shape after boiling. They don’t mash as well and don’t contain the high starch that makes russet and Yukon golds perfect for fluffy creamy mashed potatoes. Red potatoes are firmer and contain more sugar and moisture in their flesh, so they don’t absorb the cream or milk as well.

How Much Water to Boil Potatoes?

i don’t measure when adding water to boil potatoes. Even with the same recipe, the amount of water you use will differ according to how large your pot is. Just make sure to cover the top of the potatoes in your pot with at least an inch of water.

Instant Pot Mashed Potatoes Recipe

You can also cook your potatoes in an instant pot instead of boiling them on the stovetop. To do this wash and cop potatoes as directed above. Place prepared potatoes into your instant pot and add 1 cup of water. Close the lid and set the cooking time for 5 minutes on high.

What to Serve WIth Mashed Potatoes Recipe

We love to serve mashed potatoes with Homemade Gravy! And :

Roast Beef! And I make a couple of different cuts of roast beef perfect;y! Rump Roast Recipe and this Sirloin TIp Roast Beef.

I also love mashed potatoes with a good Boston Butt Roast or my Fresh Ham recipe for special meals.