Best Ever No-Fuss Mashed Potatoes | Best Mashed Potatoes Recipe (2024)

FAQs

What makes a better mashed potato? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

This recipe works just as well with whole milk as it does with heavy cream, just use the variety you have on hand. Or substitute nut milk, coconut milk or chicken stock for a dairy-free version.

If you're using salted butter, that extra 1 teaspoon of salt might make the mashed potatoes inedible for certain palates. Thus, it's best to go with unsalted butter to avoid such mishaps. Kitchn also suggests using the best quality of butter your budget allows.

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Using the wrong type of potato.

Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed. Follow this tip: For fluffy mashed potatoes, use starchy potatoes, like Russets or Yukon Golds.

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

Overworking the potatoes will cause them to get gummy, potatoes should still be light and fluffy. 6. Add the butter first. Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato.

Plan on 1/3 to 1/2 pound potatoes per person for your feast.

Can I use milk instead of butter for mash? ›

You can use skim, low-fat, or whole milk, or even half-and-half for a richer taste.

If you're trying to avoid dairy, you can use margarine, or even better a little extra virgin olive oil and some garlic, rosemary, salt, and pepper. Smoked paprika is also wonderful in mashed potatoes.

Garlic: When serving these to a crowd, I like to add just 2-3 cloves to give just a subtle undertone of garlic to the recipe. But if making them for myself, I will toss in up to a dozen cloves. I adore good garlic mashed potatoes. Butter: When I eat mashed potatoes, I go all-out and want them to taste nice and buttery.

Taste before serving: I like to add a scoop of Better then Bouillon chicken base for great flavor, or add more salt and pepper, sour cream, or melted butter, until you reach the flavor you want. nt to add more salt and pepper, or an extra scoop of sour cream, or a little melted butter.