Perfect mashed potatoes. Want to make perfectly creamy, silky smooth mashed potatoes? Here’s the right recipe to create the best side to share with all the people you love the best. This recipe is definitely a keeper! Bonus, the recipe comes with secret tips and tricks for ultimate perfection.
The best side dishes are the ones you can enjoy throughout the year like the humble mashed potatoes. Whipping up the perfect side dish is easier than you think, so let’s talk about all things potatoes and learn to make one of the most popular sides, just the way restaurants make them.
Perfect mashed potatoes with smooth and silky texture. This is the creamiest mash ever. Best of all, you can tweak the recipe to achieve that right level of creaminess you love. It features the ultimate combination of potatoes, milk and butter for the perfect mash.
The Perfect Mashed Potatoes Recipe
- Choose the right kind of potatoes. Not all potatoes are good for mashing, opt for gold or even russets for the perfectly creamy mash. The former ones are between waxy and starchy and they do not absorb too much water. Best of all, their buttery taste imparts the best flavor to the mash.
- Cook the potatoes. First, wash and peel the potatoes. Then, cut them into small cubes. Make sure you cut the cubes into uniform pieces to ensure even cooking. And don’t forget to season the cooking water with plenty of salt. The potatoes are ready when they’re tender, but make sure they aren’t overcooked. At this stage, you can drain the water.
- Mash potatoes. To do this, you can use a potato masher. Lightly mash them so it’s easy to pass them through a fine mesh sieve or ricer. This is the key step in creating the soft, lump-free texture.
- Cook mashed potatoes. This is the second crucial step when you make the mash as creamy as possible. The mash goes into a pan alongside milk, cold butter and ground black pepper over medium heat-low heat. Add more or less milk depending on the level of creaminess you want. Again, substituting milk with cream also ensures extra creaminess.
More Mashed Potatoes Recipes:
- Garlic Mashed Potatoes
- Healthy Spicy Mashed Potatoes | Aloo Pitika
- Aloo Tikki | Indian Mashed Potato Patties
Perfect Mashed Potatoes | Video
Ingredients
- 5 large potatoes peeled and cut into small cubes (see notes)
- 1 sprig rosemary
- ¼ cup milk
- 50 g cold unsalted butter
- 1 teaspoon ground black pepper
- Salt to taste
Instructions
- Fill a large saucepan with water and place over high heat. Season generously with salt.
- Once the water is boiling, add potatoes and rosemary.
- Reduce heat to medium-high and cook for about 10-12 minutes or until the potatoes are tender but not mushy.
- Drain. Discard rosemary.
- Mash potatoes.
- Press the mash through a fine mesh strainer or ricer.
- Transfer potatoes to a pan and place over medium-low heat.
- Add milk, butter and ground black pepper.
- Cook, stirring, for 3-4 minutes or until creamy and fluffy.
- Serve with your favorite roasts, shepherd’s pie, meatloaf, meatballs, sausage etc
Video
Notes
- Always season water with plenty of salt.
- Cold butter plays an important role in creating the best creamy potatoes
- Yukon Golds are the best potatoes for making mash. Russets come second. Dutch cream and Desiree potatoes are also good options
- If you love small chunks of potatoes in your mash, do not use a strainer
- Add more milk if needed to achieve the desired consistency
- You can also substitute milk with cream for extra creamy texture
- If you want to make this ahead, I highly recommend storing cooked, mashed, strained potatoes in the refrigerator for up to two days, and then reheat with milk, butter and black pepper just before serving
- Yukon golds and russets are not easily available in Australian supermarkets, so your best option is the regular white potatoes or even red potatoes
Nutrition
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