What kind of potatoes are best for mashed potatoes?

Russet or Yukon Gold potatoes are generally considered the best for mashed potatoes. Russets are starchy and produce a light, fluffy mash, while Yukon Golds are slightly waxier, offering a naturally buttery flavor and creamy texture.

How do I prevent my mashed potatoes from becoming gummy?

The key to preventing gummy mashed potatoes is to avoid overworking them. Mash them just until smooth using a potato masher or ricer. If using an electric mixer, use a low speed and mix only until combined. Overmixing develops the starch, leading to a sticky, gummy consistency.

Can I make mashed potatoes ahead of time?

Yes, you can make mashed potatoes a day or two in advance. Store them in an airtight container in the refrigerator. To reheat, gently warm them on the stovetop over low heat with a splash of milk or cream, stirring frequently, or in the oven covered with foil.

What are some good additions to classic mashed potatoes?

Beyond butter, milk, salt, and pepper, you can add roasted garlic, cream cheese, sour cream, cheddar cheese, bacon bits, chives, or even a touch of horseradish for a kick. For a richer flavor, consider using chicken or vegetable broth instead of some of the milk.

Mashed Potatoes Recipe: Our 7 Secrets to Creamy Perfection

Name: Creamy Dreamy Mashed Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes; 1 cup whole milk, warmed; 1/2 cup unsalted butter, softened and cut into pieces; 1/4 cup heavy cream (optional, for extra richness); 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; Optional garnishes: fresh chives, parsley, or a dollop of butter

Ingredients

Scale

3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 cup whole milk, warmed
1/2 cup unsalted butter, softened and cut into pieces
1/4 cup heavy cream (optional, for extra richness)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Optional garnishes: fresh chives, parsley, or a dollop of butter

Instructions

Step 1: Prepare the potatoes by peeling them and cutting them into uniform 1-inch cubes. Rinse them under cold water to remove excess starch.
Step 2: Place the potato cubes in a large pot and cover them with cold water by about an inch. Add 1 tablespoon of salt to the water.
Step 3: Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
Step 4: Drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty hot pot or a large bowl.
Step 5: Immediately add the softened butter, warmed milk, heavy cream (if using), salt, and pepper to the hot potatoes.
Step 6: Mash the potatoes using a potato masher, ricer, or an electric mixer on low speed until smooth and creamy. Be careful not to overmix, as this can make the potatoes gummy.
Step 7: Taste and adjust seasonings as needed, adding more salt or pepper if desired.
Step 8: Serve hot, garnished with fresh herbs if desired.

Notes

For the smoothest mashed potatoes, a potato ricer is highly recommended. Warmed milk and softened butter are crucial for a lump-free and creamy texture. Do not use cold ingredients.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Cuisine: American

Keywords: mashed potatoes, creamy mashed potatoes, easy mashed potatoes, potato recipe, side dish, comfort food, holiday mashed potatoes, Yukon gold, russet

Ingredients

Instructions

Notes

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