Mashed potatoes are a classic comfort food, and this recipe is my go-to for creamy, dreamy perfection. I love how simple it is to make, yet it always turns out so flavorful and satisfying. Whether I’m serving them alongside a roasted chicken, a juicy steak, or a hearty stew, these mashed potatoes are always a hit.
I’m a big believer in keeping things simple in the kitchen, and this recipe is a perfect example of that. With just a few basic ingredients and some simple techniques, you can create a side dish that will have everyone asking for seconds. Plus, it’s incredibly versatile. You can customize it with your favorite herbs, spices, or cheeses to create your own unique flavor combinations.
Why You’ll Love These Easy Creamy Mashed Potatoes
- Creamy and Delicious: These mashed potatoes are incredibly creamy and flavorful, thanks to the combination of butter, milk, and perfectly cooked potatoes.
- Simple to Make: This recipe is so easy to follow, even for beginner cooks. You’ll have a delicious side dish on the table in no time!
- Versatile: You can customize these mashed potatoes with your favorite herbs, spices, or cheeses to create your own unique flavor combinations.
- Perfect for Any Occasion: Whether you’re serving them for a holiday meal, a weeknight dinner, or a casual get-together, these mashed potatoes are always a crowd-pleaser.
Ingredients for Easy Creamy Mashed Potatoes
Here’s what I use to make these delicious mashed potatoes:
- Yukon Gold or Russet Potatoes: I prefer Yukon gold potatoes for their creamy texture and buttery flavor, but Russet potatoes will also work well.
- Unsalted Butter: Butter adds richness and flavor to the mashed potatoes.
- Salt: Salt is essential for seasoning the potatoes and bringing out their natural flavors.
- Pepper: A touch of black pepper adds a bit of warmth and spice.
- Whole Milk: Warmed whole milk adds creaminess and helps create a smooth texture.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
Want to try something different? Here are a few ideas:
- Garlic Mashed Potatoes: Add some roasted garlic cloves to the potatoes while mashing for a delicious garlic flavor.
- Herby Mashed Potatoes: Mix in some chopped fresh herbs, like chives, parsley, or rosemary.
- Cheesy Mashed Potatoes: Stir in some shredded cheddar cheese, Gruyère cheese, or even goat cheese.
- Spicy Mashed Potatoes: Add a pinch of cayenne pepper or red pepper flakes for a touch of heat.
How to Make Easy Creamy Mashed Potatoes
Step 1: Prepare the Potatoes
I start by scrubbing the potatoes under cool water. You can peel them if you like, but I prefer to leave the skins on for extra nutrients and flavor. Then, I cut the potatoes into 1-inch pieces and place them in a pot of cold water with some salt.
Step 2: Boil the Potatoes
I bring the pot of potatoes to a boil over high heat and then cook them for 12-15 minutes, or until they’re very tender when pierced with a fork.
Step 3: Drain and Dry the Potatoes
I drain the potatoes in a colander and then return them to the hot pot for a few minutes to allow any excess moisture to evaporate.
Step 4: Mash the Potatoes
I add the butter to the potatoes and use a potato masher to mash them until they’re smooth.
Step 5: Add Milk and Seasonings
I add the salt, pepper, and warm milk to the potatoes and stir until everything is well combined. I taste the mashed potatoes and adjust the seasonings as needed.
Step 6: Serve
I serve the mashed potatoes warm, alongside my favorite main courses.
Tips and Tricks
- Potato Choice: Yukon gold potatoes are my favorite for mashed potatoes because they’re naturally creamy and flavorful.
- Water Temperature: Start with cold water when boiling the potatoes. This helps them cook more evenly.
- Don’t Overmix: Overmixing the potatoes can make them gummy, so be careful not to mash them too much.
How to Serve
These Easy Creamy Mashed Potatoes are delicious with:
- Roasted Chicken or Turkey: A classic pairing!
- Steak or Pork Chops: The creamy potatoes complement the richness of the meat.
- Hearty Stews: The potatoes are a great way to soak up the flavorful broth of a stew.
Make Ahead and Storage
- Make Ahead: You can make these mashed potatoes up to two hours ahead of time and keep them warm in a slow cooker on the warm setting.
- Reheating: You can reheat leftover mashed potatoes in the oven or microwave.
- Storing: Store leftover mashed potatoes in the refrigerator for up to 3 days.
FAQs
1. Can I use a different type of milk?
Yes, you can use buttermilk, 2% milk, or even a non-dairy milk like almond milk or soy milk.
2. Can I use an electric mixer to mash the potatoes?
Yes, you can use an electric mixer, but be careful not to overmix the potatoes.
3. Can I freeze mashed potatoes?
Yes, you can freeze mashed potatoes for up to 2 months. Just thaw them in the refrigerator before reheating.
There you have it! A simple and delicious recipe for Easy Creamy Mashed Potatoes. I hope you enjoy them!
PrintEasy Creamy Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Easy Creamy Mashed Potatoes Recipe yields perfectly smooth and flavorful mashed potatoes every time. With just a few simple ingredients and steps, you’ll have a delicious side dish that complements any meal.
Ingredients
- 3 pounds Yukon gold or Russet potatoes (about 8 medium Yukon gold or 4 medium Russet)
- 4 tablespoons unsalted butter, at room temperature, cut into 4 pieces, plus more if desired, to taste
- 1 teaspoon salt, divided, plus more to taste
- 1/4 teaspoon pepper, or to taste
- 1/2 cup whole milk, warmed, plus more as needed
Instructions
- Prep the Potatoes: Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference. Cut the potatoes into 1-inch pieces. Place them in a pot of cold water. Add ½ teaspoon salt to the water.
- Boil the Potatoes: Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.
- Dry the Potatoes: Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.
- Mash the Potatoes: Add the butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes.
- Add Milk and Seasonings: Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings as needed. Serve.
Notes
- Potato Choice: Choose either Russet potatoes (lighter and fluffier) or Yukon gold potatoes (richer and creamier). You can also use a mix of both!
- Make Ahead: You can make this recipe up to two hours ahead and keep the potatoes warm in a slow cooker on the warm setting.
- Reheating: To reheat in the oven, stir a bit of milk into the potatoes, put them in a baking dish, cover with foil, and bake at 350°F until hot (about 30 minutes), stirring occasionally. To reheat in the microwave, microwave on high power, stirring occasionally, until hot. Add more milk as needed.
Nutrition
- Serving Size: 1 Serving
- Calories: 250kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
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