The Best Mashed Potatoes
These mashed potatoes are the gold standard for a perfect side dish, featuring an incredibly smooth and buttery texture. By mastering the moisture content and using high-quality Yukon Gold or Russet potatoes, this recipe ensures a restaurant-quality finish that pairs beautifully with any main course. It relies on timeless, fundamental techniques like warming your dairy and using room-temperature butter for an effortlessly creamy result that highlights the natural flavors of the potato.
Ingredients
- 3 pounds Yukon Gold or Russet Potatoes
- 4 tablespoons Unsalted Butter, room temperature
- 1 teaspoon Salt, divided
- 1/4 teaspoon Black Pepper
- 1/2 cup Whole Milk (or heavy cream)
Instructions
- Scrub the potatoes thoroughly under cool running water.
- Peel the potatoes if desired or leave skins on for a rustic finish.
- Cut the potatoes into uniform 1-inch pieces.
- Place potato pieces into a large pot and cover with cold water.
- Add 1/2 teaspoon of salt to the water.
- Boil over high heat for 12 to 15 minutes until tender when pierced with a fork.
- Drain the potatoes well in a colander.
- Return drained potatoes to the hot pot to evaporate excess moisture.
- Add the room temperature butter and warm milk to the hot potatoes.
- Mash until smooth and season with remaining 1/2 teaspoon salt and black pepper to taste.
Notes
Use Yukon Gold for a creamier texture or Russets for a fluffier result. Ensure butter is at room temperature and the milk is slightly warmed before adding to prevent the potatoes from cooling too quickly. Leaving potatoes in the hot pot after draining removes excess moisture for a less waterlogged final texture.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 420mgFiber: 3gSugar: 3g
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