These flavorful Basic Mashed Potatoes are so comforting, creamy and buttery that shouldn’t miss any holiday table. They are very easy to prepare and always a crowd-pleaser.
How to make Basic Mashed Potatoes
The recipe is very easy and takes less than 30 minutes to have this dish ready to serve.
I like to use starchy potatoes for whenever I make mashed potatoes, like Russets or Yukon Golds, which bring the best results.
Place the peeled and quartered potatoes in a pot and cover with cold water. Add salt and bring to a boil. At this point you can add some garlic cloves for extra flavor. That is totally optional. Reduce the heat to low and continue cooking until the potatoes are perfectly tender.
A very important step when making this recipe is to drain very well the potatoes, return them to the hot pot on low heat, and shake them around for a couple of minutes to remove the excess moisture.
Always heat the milk with cream and butter before adding to the mashed potatoes for the best results. Add the milk mixture gradually, until it reaches to the desired consistency. Season well with more salt if needed and with freshly ground black pepper.
If you like mashed potato recipes and looking to diversify this classic side dish, this Mashed Potato Casserole recipe is for you. If you have leftover mashed potatoes you may like to try these amazing Mashed Potato Pancakes. For a more sophisticated and impressive presentation, you may like to try this Potato Soufflé. One of my favorite mashed potato recipes is this Irish Shepherd’s Pie. The vegetable meat layer is topped with mashed potatoes and cheese and then baked to create a perfect golden crust.
Hope you will try this amazing Basic Mashed Potatoes recipe and enjoy them as much as we did.
Basic Mashed Potatoes
Makes about 4 servings
- 2 pounds (1kg) baking potatoes , peeled and quartered
- 1/2 cup (120ml) milk
- 1/2 cup cream
- 1/4 cup (56g) butter
- salt to taste
- freshly ground black pepper to taste
- Bring potatoes to a boil in a large pot with water that has been generously salted. Reduce heat to medium and continue cooking until the potatoes are perfectly tender.
- Drain the potatoes, return them to the hot pot on low heat, and shake them around for a couple of minutes to remove the excess moisture.
- Place the milk, cream and butter in a small saucepan, and heat over medium-low heat, until the butter melts and the mixture is almost to a simmer.
- Using a potato masher, mash the potatoes until smooth.
- Gradually incorporate the warm milk mixture. Season with salt and pepper. Enjoy!